Can Improved Soybean Oil Makes Plant-based Meat Tastier?

Abstract

Soybean is a suitable ingredient crop for plant-based meat because of their high protein and lipid content characteristics among cereals and large global production. However, several unpleasant odors derived from fatty acids have been a problem in soybean-derived foods. This paper presents our efforts to reduce unpleasant odors by genetic improvement of soybean fatty acid composition and its advantages as a plant-based meat ingredient.

graphical abstract