METHOD OF USING BRANCHED-CHAIN FATTY ACIDS TO SUBSTANTIALLY EMULATE RUMINANT SENSORY PROFILES IN PLANT- AND CELL-BASED MEAT AND DAIRY PRODUCTS

Fecha de publicación: 17/11/2022
Fuente: WIPO Meat
A plant-based food product that substantially emulates a ruminant meat may comprise one or more branched chain fatty acids to induce a sensory profile that is not significantly different from that of animal lamb, venison, or goat.