Demand for meat-free products means that food manufacturers and formulators are under mounting pressure to develop new formulations and products that are free of animal-derived products. With tried-and-tested meat proteins performing a variety of roles, including emulsification and stabilization, replacing them with plant-derived alternatives is not always a straightforward task. The Turbiscan DNS enables formulators to characterize the emulsification, stabilization, and solubilization performance of proteins, accelerating the development of plant protein-based formulations rapidly and accurately.
It is well established that eating less meat is better for the environment.1,2 Compared to growing crops for consumption, rearing livestock for food is extremely resource-intensive and energetically inefficient. As a result, the carbon footprint per calorie of meat is, in general, dramatically higher than that of plant-based foods like fruits, vegetables, and nuts. There is also plenty of evidence to suggest that reducing the amount of meat in one’s diet in favor of whole plant-based products can significantly reduce the risk of cardiometabolic diseases such as cardiovascular disease and type-2 diabetes.3
As a result, an increasing proportion of consumers are opting to reduce the amount of meat they eat – or eliminate it from their diets altogether.4 In a 2019 survey of 3,627 US adults, 41% said they were eating less meat for environmental reasons – while in the UK, total meat consumption has decreased by around 17% between 2008 and 2018.5
Microtrac提供满足各中颗粒分析技术的设备
