Building a tasty plant protein product involves a complex process with many steps, each one raising its own questions and challenges. You could call this the plant-based challenge.
How can you boost the image of a processed protein? What about making it tastier? What about bringing back juiciness, authenticity, and meatiness to meat alternatives?
Different factors play a role here, from texture to appearance and nutrition. All going hand in hand with delivering great taste. Masking forms just one step in the process. And how crucial a role is it playing? Could it represent the underrated secret to better tasting plant protein? Let’s take a closer look.
