Two U of G food science experts were in the news this week to discuss the challenges of plant-based proteins.
Prof. Alejandro Marangoni, who is the Canada Research Chair in Food, Health and Aging, spoke with the Global News The Morning Show about ongoing work at U of G to develop a plant-based steak with the same texture as meat.
Marangoni and a team of U of G engineers and food scientists are working to create a meat analogue with fibres similar to those of steak. Their research is supported with funding recently awarded by the Good Food Institute, a non-profit group based in Washington, D.C.
Prof. Michael Rogers spoke with the Financial Post about another aspect of plant-based proteins: how to harvest the potential of yellow split peas.
The article examined how Canada can benefit from the growing meatless protein market, since the country grows a lot of yellow peas and other pulse crops. Rogers explained how protein is extracted from yellow peas.
A professor in the Department of Food Science, he studies food technologies that can improve the safety and nutritional profiles of processed foods, including molecular gels.