The packaged food brands are pedaling to respond to the ever growing self-care, healthy living and eco-consciousness trends by looking for plant-based ingredients and alternatives. Givaudan, a global taste and scent innovation company, partnered with University of Berkeley to develop a framework and evaluate the next set of proteins that are likely to be on shelves. The evaluation considers ingredients for commercial viability, supply, regulatory conditions as well as taste. Oats and mung beans have gotten the most ‘green lights’ out of the six that rose to the top of the evaluation. To read more about this research, click here.