Alternative proteins: Taste and texture reigns in creating plant-based products

Meat-mimicking and animal-free meals need to attract meat lovers as well as flexitarians and vegans

Related Articles

FormattedPicture

FOOD INGREDIENTS NEWS

29 Oct 2020 --- Symrise has continued its profitable growth course in Q3 despite COVID-19-related challenges, increasing its sales in the first nine months of 2020 by 5.9 percent... Read More

FormattedPicture

FOOD INGREDIENTS NEWS

28 Oct 2020 --- Kerry is drawing attention to new frontiers for the alternative meats sector, where regional plant-based appetites are developing.

FormattedPicture

FOOD INGREDIENTS NEWS

27 Oct 2020 --- Impossible Foods plans to double the size of its R&D team over the next 12 months. This is in addition to expanding its multifaceted technology platform and... Read More

FormattedPicture

FOOD INGREDIENTS NEWS

26 Oct 2020 --- Texture remains a key element of standout product development. Differences across regional preferences are expanding the trend into formats, such as drinkable... Read More

FormattedPicture

FOOD INGREDIENTS NEWS

26 Oct 2020 --- The European Parliament has rejected a proposal to ban the use of words like “sausage” and “burger” to describe vegan and vegetarian... Read More

trans