ICL Food Specialties is addressing primary “pain points” in the plant-based category at the ongoing IFFA trade show in Frankfurt, Germany, with alt-protein based on the textured soy protein, Rovitaris SproutX. “On one hand, we’re seeing an increasing interest in hybrid or balanced protein products. Our concepts offer customers a cost-optimized, nutritionally optimized, and sustainable solution without any compromise in terms of taste and texture,” Karen Emerson, Alternative Protein sales and development manager at the company, tells Food Ingredients First on the show floor.