David Julian McClements, Ph.D., is a Professor at the Department of Food Science at the University of Massachusetts, Amherst. He uses structural design principles, particularly nanotechnology, to enhance the nutritional value, safety, quality, shelf life, and diversity of foods. He holds a Ph.D. in Food Science from the University of Leeds.
This article examines the food safety and nutrition risks and challenges of plant-based meat alternatives, including allergens, natural toxins, additives, microbial risks, and other issues.
