date:Mar 25, 2014
cacy at restaurants.
They are limited by off taste, aroma and definitely by consumer squeamish-ness, she said of insect protein sources.
Formulators often select dairy and eggs as sources of protein, as Greek yogurt sales verify. People have become accustomed to the flavor of dairy or egg, Dr. Shelke said. They expect yogurt to have the creamy texture and particular taste profile that comes with milk, which makes it difficult to replace milk with soy milk or rice milk.
Product formulators, ho