Credit: CC0 Public Domain Spicy food lovers know that milk can ease the oral burn, but why? Some believe that fat is the soother, with whole cow’s milk reducing the bite more than low-fat cow’s milk or plant milks. A new study conducted by Penn State food scientists, however, suggests that protein plays a role in cooling the heat sensation, too. Full-fat milk is not more effective than fat-free milk in cooling the burning sensation, according to the results of […]
proteins
Consumer research shows that taste and texture are the most important factors in the decision to buy – or not – plant-based meat, but more often than not the products currently on the market fall short of expectations. According to research by Ingredion, 53% of consumers said taste and texture are the most important characteristic when selecting a plant-based meat – far higher than the 39% you listed as a top priority whether products have a clean or all natural […]
KANSAS CITY — Surging, emerging and flourishing all could describe the plant protein category. Pea protein continues to increase in popularity and may keep surging for the rest of this decade. Other protein sources, like lupin bean, are emerging, and plant protein sales in general are flourishing. Selecting the appropriate protein source for baked foods applications may depend on price, nutrition and flavor. Soy protein is an example of a cost-effective option, and almond protein’s flavor may please consumers. US […]
