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The benefits of plant-forward eating in terms of conserving resources, reducing CO2, and improving nutrition and health are clear. But consumer surveys show that taste is the main obstacle to plant-based meat products gaining wider acceptance. Today, the Ajinomoto Group is leveraging its knowhow and expertise in umami, kokumi, and food enzymes to close the gap between plant- and animal-based products in terms of flavor and texture––for example, by adding meatiness and juiciness and masking beany flavor––while reducing sodium.
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