Agriculture & Biology
meat analogs
100%
public-private partnerships
46%
meat
46%
dairy protein
45%
meat protein
40%
flavor
36%
North Sea
36%
ingredients
33%
chefs
31%
Phaeophyceae
31%
plant proteins
31%
food safety
28%
extrusion
27%
flexitarian diet
25%
legumes
24%
proteins
22%
juiciness
18%
vegetarian diet
17%
extruders
16%
meat products
15%
texture
14%
macroalgae
12%
markets
12%
digestibility
12%
dairy products
11%
cultured meat
9%
industry trends
9%
Saccharina
8%
focus groups
8%
plant source protein
8%
food allergens
8%
diet
7%
edible seaweed
7%
plant products
6%
cell walls
6%
Undaria
6%
enzymatic treatment
6%
animals
6%
European Union
6%
processing technology
6%
protein sources
5%
nutrient uptake
5%
pyrazines
5%
carbohydrates
5%
Medicine & Life Sciences
Meat Proteins
50%
Pyrazines
49%
Sulfur Compounds
44%
Fabaceae
37%
Ketones
37%
Food Safety
36%
Aldehydes
35%
Saponins
34%
Alkaloids
32%
Masks
31%
Food
24%
Acids
22%
Alcohols
22%
Proteins
21%
Technology
19%
Equipment and Supplies
17%
Meat Products
14%
Dairy Products
12%
Industry
9%
Hazard Analysis and Critical Control Points
7%
Plant Proteins
7%
Seaweed
6%
Diet
6%
European Union
5%
Meat
5%
Insecta
5%