About this ebook
Plant-based milk and meat alternatives are at the forefront of a global food revolution, driven by cutting-edge processing technologies that blend science, sustainability, and innovation. Advanced techniques such as cold plasma, high-pressure processing, and enzyme-assisted methods are enabling the development of plant-based products that replicate the flavour, feel, and nutritional value of animal-based foods without the ecological footprint. From protein-enriched plant-based beverages to cultivated meats grown from animal cells, these advancements are propelling the industry toward more sustainable and ethical models. Both startups and established food companies are accelerating research into unconventional protein sources, including microalgae, fungi, and even carbon-capturing air proteins. As demand grows for nutritious and environmentally friendly options, these technologies are becoming more than just substitutes and they are paving the way for a reimagined food future. This book provides an in-depth exploration of these transformative approaches and their role in building the next generation of plant-based products.
Plant-based milk and meat alternatives are at the forefront of a global food revolution, driven by cutting-edge processing technologies that blend science, sustainability, and innovation. Advanced techniques such as cold plasma, high-pressure processing, and enzyme-assisted methods are enabling t...
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About the author
Dr Kamaljit Kaur, Assistant Professor (Food Technology), is presently working in the Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, India. She has acquired proficiency in the field of Food Technology through her experience in food industries, teaching and research at various levels for more than 17 years. She has attended advanced training programs in her field of specialization. She has made meticulous contribution in her field of research and has published more than 65 research papers, 1 edited book, 1 authored book, 50 abstracts in conferences, 20 book chapters, 8 practical manuals and delivered invited and oral talks.
Dr Prabhjot Kaur, Assistant Professor (Food Technology), is currently serving in the Department of Food Science and Technology at I.K. Gujral Punjab Technical University, Kapurthala, Punjab, India. She has developed strong expertise in Food Technology through her academic pursuits, industrial exposure, and extensive research experience. To further enhance her knowledge and technical skills, she has participated in several advanced training programs in her field of specialization. She has an impressive academic and research portfolio, having published numerous research and review articles in reputed journals.
Dr Kamaljit Kaur, Assistant Professor (Food Technology), is presently working in the Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, India. She has acquired proficiency in the field of Food Technology through her experience in food industries, teaching and res...
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