Quotes from Vegconomist, November 23, 2023
Plant protein extraction methods have been the subject of recent research conducted by scientists from The University of Bonn and Fraunhofer Institute for Process Engineering and Packaging IVV in Germany. The study’s findings highlight the promising role of climate-resilient crops, including mung beans, in the production of plant-based meat substitutes.
The researchers have determined that soy remains the legume of choice for protein, as stated in their study. On the other hand, the fact that the European Food Safety Authority (EFSA) has accepted mung bean protein isolate as a novel food opens up an opportunity to investigate another choice, thus broadening the range of protein sources.
