Technical / White Paper

Optimising texture in plant-based foods

Format: PDF file | Document type: Technical / White Paper | Promoted Content

This content is provided by Jungbunzlauer, and any views and opinions expressed do not necessarily reflect those of

Optimising texture in plant-based foods

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.

Related resources from Jungbunzlauer

Supplier info centre