Page 7 - Scientific reviews on meat analogues and plant-based ingredients

• Valorisation of raw material and process efficiency, Top Institute Food and Nutrition, The Netherlands
• Research Grant Program, The Good Food Institute, Washington DC, USA
We are also grateful to all industrial partners and knowledge institutes that actively participated in those public-private collaborations. Discussions with their experts improved the quality of our review papers strongly. Finally, we would like to thank all students that contributed to this book via their BSc and MSc-projects.
At the second edition
The second edition was made because of great interest from academia and industry in this review book. We used that opportunity to improve the book. All chapters have been checked for mistakes and incorrect references. Besides, chapter 5 was replaced by a new version of the chapter, which is now also published as a review paper in the journal “Starch”.
We would like to thank Somayeh Taghian Dinani, Silvia Snel, Julia Keppler and Yu Peng for proofreading parts of the book.
Atze Jan van der Goot Konstantina Kyriakopoulou Miek Schlangen & Ilona Meurs