Plant-Based Foods : A Perspective on Innovation, Science and Technology

Bryan Quoc Le, author, scientist, and food consultant discuss how he is helping many individuals, entrepreneurs, and startups in the southern agricultural arena. He discussed how food design in the environment helps individuals become healthy. He talked about how molecules are blended to create flavors and tastes in food. He discusses how plant-based replacements are combined and how consumers and businesses are becoming increasingly interested in plant-based meals. He discussed the advantages of onions and garlic. He discussed food safety, reusing food waste, and how consumers might benefit. He shared his thoughts on alternate proteins in mushrooms. He expressed his interest in Milan Umami and the identification of amino acids in taste and flavor. He also discusses the importance of sustainability in the food business to the environment.

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