The benefits of plant-forward eating in terms of conserving resources, reducing CO2, and improving nutrition and health are clear. But consumer surveys show that taste is the main obstacle to plant-based meat products gaining wider acceptance. Today, the Ajinomoto Group is leveraging its knowhow and expertise in umami, kokumi, and food enzymes to close the gap between plant- and animal-based products in terms of flavor and texture––for example, by adding meatiness and juiciness and masking beany flavor––while reducing sodium.
The Thriving North American Plant Based Food Market: Trends, Challenges, and Opportunities
AjiMagazine|Ajinomoto Europe & Africa Region
TUMIX®, Seasonings and Foods, Our Brands
Health and Well-being – Ajinomoto Philippines Corporation
Food for Thought: The Untapped Climate Opportunity in Alternative Proteins
Plant-Based Proteins: A Comprehensive Guide to High-Protein Foods for a Vegan Diet [They Love Sunny
Alpro: Promoting healthier eating and sustainable living - B Lab Europe
Thriving on plant-based protein: solutions for a sustainable future, Stories
TOP|Ajinomoto Europe & Africa Region
Sustainability – Ajinomoto Philippines Corporation
Spilling the beans on umami—a traditional Nigerian seasoning gets a commercial makeover, Stories
PDF) Novel plant-based meat alternatives: future opportunities and health considerations
How Sustainable is Whey Protein vs. Plant Protein? – Earth Fed Muscle
Stories – Ajinomoto Philippines Corporation