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  /  Food Innovation News   /  Legume extracts are set to become a key food ingredient in multiple categories

Legume extracts are set to become a key food ingredient in multiple categories

For those who think that eating your veggies is boring, there’s good news.

2017 was a banner year for food innovation, particularly when it came to dishes that don’t contain the most common allergens, like wheat, corn and soy.

In fact, who would have figured food disruptors could actually make edible things out of pea protein? More to the point: Who’d think we’d like it?

But vegan foods are becoming more than a fad. While the stats still suggest that the number of hard-core vegans is still pretty small (roughly 2 percent), there’s another impressive stat that is driving new innovation: The numbers of people who for one reason or another are turning to vegetarian cuisine on either a casual or full-time basis.

READ THE FULL ARTICLE AT: https://www.triplepundit.com/2017/12/4-food-disruptors-reshaping-industries/

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