Artificial Intelligence has suddenly gone from the fringes of science to being everywhere. So how did we get here? And where's this all heading? In this new series of Science Friction, we're finding out.
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EP87: Plant Your Bread, Cakes, and Muffins
Manage episode 423064626 series 2091296
内容由BAKED In Science提供。所有播客内容(包括剧集、图形和播客描述)均由 BAKED In Science 或其播客平台合作伙伴直接上传和提供。如果您认为有人在未经您许可的情况下使用您的受版权保护的作品,您可以按照此处概述的流程进行操作https://zh.player.fm/legal。
The plant-based food trend has been growing steadily since 2017 when its market was valued at $3.9 billion. As of 2023, this market was valued at $8.1 billion with more consumers demanding plant-based alternatives, whether for ecological or ethical reasons. In the baking industry, plant-based baked goods (https://bakerpedia.com/the-plant-based-revolution-in-patisserie/) continue to be in high demand, with many citing reasons such as dietary restrictions, allergens, sustainability, and cost reduction. In this episode of BAKED in Science, Mark is joined by Morgan Keim and Brock Kuhlman of Plantible (https://www.plantiblefoods.com). Plantible is unlocking the power of plants to promote the health and longevity of people and the planet. They work with pioneering food brands to create better plant-based products that are affordable, tasty, and nutritious, making animal-based protein the less desirable alternative. Going Plant-Based for the Planet As they discuss plant-based protein alternatives, some topics covered include: Creating sustainable food systems RuBisCo (Rubi Protein™) Protein Consumer trend toward plant-based for health reasons Egg price volatility The science behind egg replacement Gluten-free enhancement Rubi Whisk™ to replace eggs in a variety of baked goods Innovating with ingredient solutions This podcast is brought to you by: Malt Products This podcast is made possible by Malt Products, a family business that manufactures and distributes a full line of natural, nutritious grain extracts and sweeteners. They source their extracts from whole grains and offer a full range of other sweeteners, available with non-GMO and organic certification. Learn more at www.maltproducts.com
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94集单集
Manage episode 423064626 series 2091296
内容由BAKED In Science提供。所有播客内容(包括剧集、图形和播客描述)均由 BAKED In Science 或其播客平台合作伙伴直接上传和提供。如果您认为有人在未经您许可的情况下使用您的受版权保护的作品,您可以按照此处概述的流程进行操作https://zh.player.fm/legal。
The plant-based food trend has been growing steadily since 2017 when its market was valued at $3.9 billion. As of 2023, this market was valued at $8.1 billion with more consumers demanding plant-based alternatives, whether for ecological or ethical reasons. In the baking industry, plant-based baked goods (https://bakerpedia.com/the-plant-based-revolution-in-patisserie/) continue to be in high demand, with many citing reasons such as dietary restrictions, allergens, sustainability, and cost reduction. In this episode of BAKED in Science, Mark is joined by Morgan Keim and Brock Kuhlman of Plantible (https://www.plantiblefoods.com). Plantible is unlocking the power of plants to promote the health and longevity of people and the planet. They work with pioneering food brands to create better plant-based products that are affordable, tasty, and nutritious, making animal-based protein the less desirable alternative. Going Plant-Based for the Planet As they discuss plant-based protein alternatives, some topics covered include: Creating sustainable food systems RuBisCo (Rubi Protein™) Protein Consumer trend toward plant-based for health reasons Egg price volatility The science behind egg replacement Gluten-free enhancement Rubi Whisk™ to replace eggs in a variety of baked goods Innovating with ingredient solutions This podcast is brought to you by: Malt Products This podcast is made possible by Malt Products, a family business that manufactures and distributes a full line of natural, nutritious grain extracts and sweeteners. They source their extracts from whole grains and offer a full range of other sweeteners, available with non-GMO and organic certification. Learn more at www.maltproducts.com
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94集单集
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