Tokyo-based NEXT MEATS’s latest innovation claims to offer several advantages over existing plant-based products, including improved taste and texture despite minimal use of ingredients, and being ambient storage-friendly.
Japanese plant-based meat firm Tastable hopes its experience in texture modification will help it successfully commercialise and grow its new Nikuvege brand.
About 65% of Japanese snacks and 76% of South Korean snacks have hard textures, according to a study assessing new snack food ideas from existing products.
Ingredient suppliers are innovating in the delivery of mouthfeel and texture in plant-based products such as milk, snacks and meat, as interest in flexitarian, vegetarian and vegan diets continue to grow across APAC.
Plant-based foods formulated with more wheat gluten was found to exhibit softer and less chewy texture compared to commercial tofu, mock meat and animal meat products.
Ingredion has launched new Novation Indulge 3620 and 3820 starches to meet consumers’ demand for clean and healthy eating while providing sensory attributes like smoothness, creaminess and a rich mouthfeel.
Ingredion will double the capacity at its Shandong modified starch facility by 2022, to tap into China’s growing hunger for innovative textures in foods.
Chinese firm Jiangsu Howbetter Food has launched a new plant-based beverage prototype made from nine different nuts and is keen to introduce its expertise to the West.
'Engay' food, produced for patients suffering from the swallowing disorder dysphagia, can provide tasty, nutritious and enjoyable meals for APAC's growing ageing population, according to one of the pioneering Japanese companies behind the...