Starch in Plant‐Based Meat Replacers: A New Approach to Using Endogenous Starch from Cereals and Legumes

Author:

Bühler Jan M.12ORCID,Schlangen Miek2,Möller Anna C.2,Bruins Marieke E.1,van der Goot Atze Jan2

Affiliation:

1. Wageningen Food & Biobased Research Wageningen University & Research Bornse Weilanden 9 Wageningen 6708 WG The Netherlands

2. Food Process Engineering Agrotechnology and Food Sciences Group Wageningen University & Research Bornse Weilanden 9 Wageningen 6708 WG The Netherlands

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference153 articles.

1. U.Saiidi Meatless alternatives are on the rise ‐ but so is global meat consumption https://www.cnbc.com/2019/06/18/meatless-alternatives-are-on-the-rise-so-is-global-meat-consumption.html

2. The Good Food InstitutePlant‐based market overview Technical report https://www.gfi.org/marketresearch(accessed: November 2020).

3. C.LinnaneBarclays predicts alternative meat market could be Worth $ 140 billion in 10 years https://www.marketwatch.com/story/alternative-meat-market-could-be-worth-140-billion-in-ten-years-barclays-says-2019-05-22(accessed: November 2020).

4. A.NierenbergPlant‐based ‘meats’ catch on in the pandemic https://www.nytimes.com/2020/05/22/dining/plant-based-meats-coronavirus.html(accessed: November 2020).

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