White Paper
Optimising texture in plant-based foods
![Optimising texture in plant-based foods](/var/wrbm_gb_food_pharma/storage/images/_aliases/wrbm_product_file/publications/food-beverage-nutrition/foodnavigator-usa.com/product-innovations/optimising-texture-in-plant-based-foods/16755335-1-eng-GB/Optimising-texture-in-plant-based-foods.jpg)
There are multiple challenges for manufacturers of plant-based products.
One of the most central is certainly how the unique textures of animal-derived products can be mimicked, to entice flexitarians to reach for plant-based alternatives.
In oat-based barista and cooking cream, plant-based scrambled egg, cold cut and caviar alternatives, we investigated how Jungbunzlauer’s biogums xanthan gum and TayaGel® HA improve the texture of plant-based products.