Ancient and sprouted flours bulk up plant-based bakery products10.08.2019By Donna BerryIngredients boost protein content while offering other benefits.
American diets improving but still not an ‘A’09.26.2019By Jeff GelskiStudy in JAMA finds a decrease in added sugar intake and an increase in plant protein intake over an 18-year period.
Four sustainable substitutes for plant-based proteinsBy Donna BerryByproducts of other food processes may be upcycled into flours with high-protein content.
