DESCRIPTION
Plant proteins have become increasingly popular in the food industry as alternatives to animal proteins. Among the most commonly used plant proteins are traditional ones, such as rice, pea, and potato proteins, but in recent years, new plant proteins have emerged, including hemp and legume proteins.
Hemp proteins are derived from hemp seeds and are rich in essential amino acids and polyunsaturated fatty acids. These proteins are also considered easy to digest and have a nutritional profile similar to that of animal proteins.
Legume proteins, such as those from beans, lentils, and chickpeas, are rich in essential amino acids and are also considered a good source of iron and dietary fiber.
The use of plant proteins in the food industry has grown particularly in vegetarian and vegan products, as well as in products for athletes and weight management. Plant proteins can be used in a wide range of products, such as beverages, energy bars, baked goods, breakfast products, and meat substitutes.
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