Technical / White Paper

Texture Innovation for Plant-Based Indulgence

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

This Technical / White Paper has been written by CP Kelco , and any views and opinions expressed do not necessarily reflect those of www.foodnavigator-asia.com

Texture Innovation for Plant-Based Indulgence

Related categories: Protein

Consumers today expect more from plant-based products in terms of variety, mouthfeel and texture. They want dairy alternatives and meat alternatives that rival animal-based counterparts in terms of sensory appeal and overall eating experience. But what does it take to make plant proteins taste more indulgent – and stay true to your clean label goals? Uncover formulators’ tips and tricks to take your meat and dairy alternative products to the next level.

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