Plant-Based and Alternative Plant-Based Proteins
Plant-based and alternative proteins are derived from sources like legumes, nuts, seeds, and grains, offering a nutritious alternative to traditional animal proteins. These proteins are often lower in saturated fats and cholesterol, making them heart-healthy choices. Popular options include tofu, tempeh, lentils, and quinoa, which provide essential amino acids.
- Track: 9-1 Protein Sources
- Track: 9-2 Nutritional Quality
- Track: 9-3 Food Product Development
- Track: 9-4 Consumer Acceptance
- Track: 9-5 Sustainability and Environmental Impact