Nutrition Challenges in Formulating Plant-Based Food

The biggest challenge in developing plant-based foods is creating appealing textural quality attributes. Food researchers and formulators put tough afford to creating practical product compositions and sensory properties. Recently, a lot of success products come with the business growth.

Are good taste and good texture good enough for consumers?

In this webinar, Associate Professor Dr. Kitti Sranacharoenpong will reveal another aspect of plant-based food development, NUTRITION.