Uploaded November 2022 | Updated September 2026, 2 days ago
Plant proteins and biotechnically produced proteins have gained in popularity to replace meat with sustainable and healthy alternatives. To break through to a mass market, however, requires meat-like texture and taste. VTT's Research Manager Emilia Nordlund explains how biotechnically produced fats could meet this challenge.
Read more: vttresearch.com/en/news-and-ideas/tasty-meat-alternatives-require-new-types-fats
Plant proteins and biotechnically produced proteins have gained in popularity to replace meat with sustainable and healthy alternatives. To break through to a mass market, however, requires meat-like texture and taste. VTT's Research Manager Emilia Nordlund explains how biotechnically produced fats could meet this challenge.
Read more: vttresearch.com/en/news-and-ideas/tasty-meat-alternatives-require-new-types-fats
