Sustainable ingredients for the plant based food market

SPG创新公司、贝克·珀金斯公司和利兹大学将为植物性食品市场开发可持续的原料。无肉纹理植物蛋白是一个开始获得牵引力的市场，随着消费者更加健康和环保意识的提高，预计未来5-10年将有广泛的增长。该项目旨在解决对大豆分离物的过度依赖，这些分离物不是英国种植的，并且具有较差的环境证书。我们将证明，英国来源的蛋白质可以成为进口分离蛋白的更便宜、可持续和更健康的替代品，支持英国引领市场创新的市场持续增长。

SPG Innovation, Baker Perkins and the University of Leeds, will develop sustainable ingredients for the plant-based food market. Meat free textured vegetable proteins is a market which is beginning to gain traction and widespread growth is predicted over the next 5-10 years as consumers become more health and environmentally aware. This project aims to address the over-reliance on soy-based isolates which are not UK grown and have less favourable environmental credentials. We will demonstrate a UK sourced protein can be a cheaper, sustainable and healthier alternative to imported protein isolates supporting the continued growth of this market with the UK leading the market innovations.