Formulating vegetarian foods: the appearance of Mad Cow disease in North America adds impetus to a growing interest in vegetarian foods. Formulation tactics—whether to replicate meat's sensory qualities or to produce an eating experience that is satisfying without meat—are discussed

Prepared Foods, August, 2003 by Martha Porter

www.PreparedFoods.com/archives/1999/9905/9905midgrain.htm--Wheat proteins as a meat alternative

www.PreparedFoods.com/archives/2001/2001_7/0701formulationchallenge.htm --Sensory properties of Quorn

www.talksoy.com/Health/198Symposium3.htm--Flavor technology's impact on product development

Martha Porter, M.S., is a scientist at Merlin Development Inc., Plymouth, Minn. Merlin Development is a contract food product development company specializing in new products in most application categories, and solves difficult technical problems. Phone: 763-475-0224; email: mporter@merlindev.com.