AllDiet Food blog

The plant-based food industry has experienced tremendous growth in recent years, driven by increasing consumer demand for sustainable, healthy, and environmentally friendly food options. Imagine sinking your teeth into a juicy, meaty burger, only to discover it’s made entirely from plants. Sounds like science fiction, right?     Hahaha, it is not.

One of the biggest challenges in creating plant-based foods is getting the texture and flavor right. That is where biotech comes in with a little help from enzymes, protein components of plant-based food, and microorganisms. Biotech-based industries and individuals have been able to modify plant-based proteins like pea and soy protein, creating meat-like textures. Tofu is a great example, and I believe everyone with a Nigerian component must have tried it. (It’s called Beske, Wara or Awara, in case you wanna try it.)

However, texture is just an aspect of these innovations happening in the food industry. The flavor of plant-based foods has also evolved from being bland to tasty. Biotechnology has enabled the development of novel sensory modifiers that can be used to improve the taste and mouthfeel of plant-based foods. Industries like Kerry and Givaudan use biotechnology to develop sensory modifiers that can be used to improve the taste and mouthfeel of plant-based foods.

Biotechnology has taken over the plant-based food industry, enabling manufacturers to create products with textures and tastes that are indistinguishable from those of animal-based foods. This biotechnology is set to play an increasingly important role in driving innovation and growth in the industry.

Now the question is,  how prepared are we to receive these changes?