Plant-based proteins have recently attracted particular interest owing to their sustainable
origins, economical costs and health benefits compared to animal-based counterparts …

The market trend towards plant‐based protein has seen a significant increase in the last
decade. This trend has been projected to continue in the coming years because of the …

Legume proteins have a promising future in the food industry due to their nutritional,
environmental, and economic benefits. However, their application is still limited due to the …

Pulses (Fabaceae) have regained interest for their high protein level. However, food
application of pulses and pulse ingredients is hampered by several issues around their off …

Research into dairy‐free alternative products, whether plant‐based or cell‐based, is
growing fast and the food industry is facing a new challenge of creating innovative …

Vegetable proteins are in high demand due to current issues surrounding meat consumption
and changes in eating habits, but they are still not accepted by consumers due to their …

Consumer demands for plant-based products have increased in recent years. However,
their consumption is still limited due to the presence of off-flavor compounds, primarily beany …

The worldwide demand for pulse-based products is increasing in the face of climate change,
but their acceptability is limited due to the presence of off-flavours. Off-notes contribute to …

Greater human consumption of Australian sweet lupin (Lupinus angustifolius) and other
legume products such as soybean (Glycine max) is often limited due to undesirable beany …

There is increasing research towards the substitution of petrochemicals by sustainable
components. Biopolymers such as proteins, polysaccharides, and lipids derive from a variety …