Two U of G food science experts were in the news this week to discuss the challenges of plant-based proteins.

Prof. Alejandro Marangoni, the Canada Research Chair in Food, Health and Aging, spoke to The Globe and Mail about how he and a team of U of G engineers and food scientists are working to create a meat substitute with fibres similar to those of steak.

Marangoni also spoke with the Global News The Morning Show about the work. His team’s research is supported with funding recently awarded by the Good Food Institute, a non-profit group based in Washington, D.C.

Prof. Michael Rogers spoke with the Financial Post about another aspect of plant-based proteins: how to harvest the potential of yellow split peas.

The article examined how Canada can benefit from the growing meatless protein market, since the country grows a lot of yellow peas and other pulse crops. Rogers explained how protein is extracted from yellow peas.

A professor in the Department of Food Science, he studies food technologies that can improve the safety and nutritional profiles of processed foods, including molecular gels.