Improving pulse protein quality for healthier plant-based meat with Dr. Dil Thavarajah

How can plant breeding optimize the protein quality and bioavailability of pulses for plant-based meat applications? Globally, the plant-based protein market will increase to a $9.5 billion industry by 2025. The demand for plant-based protein is growing due to increased awareness of ecosystem health, climate change, animal welfare, and antibiotic resistance. To meet this demand, ingredient suppliers are seeking novel clean, pesticide-free plant proteins from organic pulses, cereals, and oil crops. The development and selection of nutritionally superior organic pulse crops have the potential to bring significant economic value and agricultural sustainability benefits to organic growers as well as health and nutritional value to consumers. Join Dr. Dil Thavarajah, Associate Professor at Clemson University, as she discusses her research on the production of organic pulses to improve protein quality and bioavailability.