Sustainability will be vital in the evolution of the plant-based and alt-protein space and will drive innovation to make the best use of the resources available, Marion Alexandre, food application specialist at Biospringer by Lesaffre, tells Food Ingredients First at this year’s Food Ingredients Europe (FIE) trade show in Frankfurt, Germany. The global producer of yeast extract presented a range of products on the show floor, including the Springer Mask 102, a yeast-based ingredient that helps reduce undesirable off-notes, especially in plant-based applications as well as in sweeteners and low-sugar products.
