Proteins give meaty flavor to vegetarian foods

10/27/2009 | FoodNavigator

A study indicates that enzyme treatments of Brassica proteins might give vegetarian food a meaty flavor. The flavorings, which give off the aroma of roasted meat when heated, can be used in stocks, soups, sauces, snacks, ready meals and meat-free meals, say the researchers.

View Full Article in:

FoodNavigator

Published in Brief:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Director of Food and Beverage Operations
The Culinary Institute of America
San Antonio, TX
Executive Chef - Instructor
The Culinary Institute of America - Nao Restaurant
San Antonio, TX
Teaching Associate (Hospitality Management) - Department of Food Science and Human Nutrition
University of Illinois at Urbana-Champaign
Urbana, IL
Teaching Associate (Hospitality Management) - Department of Food Science and Human Nutrition
University of Illinois at Urbana-Champaign
Urbana, IL