14 Feb 2020 --- Ingredients derived from peas, potatoes or fava beans are challenging soy’s market share in the meat analog industry. The latest varieties of plant proteins offer new textures, tastes and nutritional profiles, which can be used to texturize or stabilize a range of products. As the market for plant-based products is showing double-digit growth, alternatives to soy are opening up plant-based options to consumers who suffer from food allergies, according to Hydrosol. The company is responding with innovative approaches to create plant-based alternatives to meat, which are both clean label and allergen-free.
