Scientific review on Meat Analogues and Plant-based Ingredients

Meat analogues are generally considerd as a route towards more sustainabe diets. Developments in this sector are going incredibly fast. This book provides a state of the art overview of science and technology on meat analogues and plant-based ingredients and is bublished by the Food Process Engineering Group of Wageningen University.



Laboratory of Food Proces Engineering of Wageningen University

Cover design:, Ilse Schrauwers, 2021

Lay-out:, Ferdinand van Nispen

Print: GVO drukkers & Vormgevers, Ede, NL

ISBN: 978-94-6395-815-8

2 editions