There is a growing trend for producers of plant-based meat substitutes to also manufacture ingredients, such as vegetable proteins, for their final products. Vegetable proteins are used to obtain improved structure, texture and nutritional value in meat substitutes. In this article, discover:
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Important factors in R&D of vegetable proteins
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Typical process for production of vegetable protein
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Quality control over the entire production chain
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Role of NIR analysis during quality control of vegetable proteins
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Tips for establishing NIR as a quality control method
Ensure you are up to date with the most current standards in R&D and production of vegetable proteins. | 
