\u003cp\u003e\u003ci\u003eHandbook of Plant-Based Food and Drinks Design\u003c/i\u003e discusses conventional and emerging technologies for plant-based ingredient improvement (yield, nutritional composition and functional properties) while considering food safety, sustainability, and social impact to explore current and potential markets through research and innovation. Divided in 7 sections, the book covers Plant sources for functional ingredients, Processing plant-based sources, Plant-based food design to replace/mimic animal food, Innovation in plant-based food, The promise of parity, Safety and regulations of plant-based foods, Social, environmental, and economic impact, and more. Written by a team of experts in the field, this book can be a good support for researchers and scientists working with plant-based food, drinks, and market trends.\u003c/p\u003e\u003cul\u003e\u003cli\u003eBrings a critical overview about the health-beneficial compounds of plant-based sources\u003c/li\u003e\u003cli\u003eOffers guidelines on how to formulate plant-based food or a food alternative\u003c/li\u003e\u003cli\u003eDiscusses the transition towards more plant-based diets on nutrition, economy climate change, health, and sustainability\u003c/li\u003e\u003c/ul\u003e
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