plantbased
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Chemistry
How chemical reactions deplete nutrients in plant-based beverages
Plant-based drinks in the lab. Credit: Jacob Helbig The global market for plant-based beverages has experienced impressive growth over the past decade, during which oat, almond, soy, and rice beverages have emerged as popular alternatives to milk in coffee and oatmeal. A possible reason why millions of liters of plant-based drinks end up in consumers’ shopping carts is because their…
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Chemistry
Meat has a unique taste, texture, and aroma. Biochemist explains how plant-based alternatives mimic the real thing
Credit: CC0 Public Domain When you bite into a juicy hamburger, slice into a perfect medium-rare steak, or munch on a plateful of chicken nuggets, your senses are probably responding to the smell, taste, texture, and color of your food. For a long time, these four characteristics have distinguished meat from other food groups. But in recent years, food companies…
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