Key Attributes for Success of Plant-based Meat Alternative – Nutritional Values, Functional Properties, Suitability for Diverse Use and Price Parity
Reena Sharma1*, Gaurav Sharma1, Shipra Goyal2 and Boomi Manivannan1 There is an unmet need, but still a growing demand from the consumers for the meat alternatives derived from plant sources, that is acceptable to all, safe for consumer, safe for the environment, easily available and price wise affordable. Global concerns on decline of animal protein

















