Texturizing agents are essential for creating F&B products with the right appeal for consumers demanding differing qualities. However, meeting these varying qualities is becoming more challenging amid the surge in demand for plant-based, clean label and fortified foods. R&D Manager for Lallemand Bio-Ingredients Savory Flavio Meola tells us that technological advancements in the past two decades, driven by food science and engineering, have significantly altered texturization capabilities and challenges.
