For nearly 30 years, technologist, inventor and author Henk Hoogenkamp has developed and taught innovative ways to optimize nutritive protein and texturizing solutions, many of them tied to what he calls "underutilized raw food material" like vegetable protein and rice bran. Hoogenkamp’s new book, “Vegetable Protein Marketing,” covers a wide range of seemingly unrelated topics that influence food security, health, sustainability, affordability and dietary enjoyment. He took some time out from a European book tour to answer a few questions from Meatingplace on how vegetable protein will be key for meeting the food and nutritional needs for the 9.4 billion people expected to be living on the planet by 2050.