4 key functional ingredients to improve the taste of plant-based foods
March 2022
The market for vegan products has never been bigger than it is today, and it is only going to continue growing. This is an exciting opportunity for innovative food companies looking to introduce new plant-based products. But manufacturers are facing formulation constraints. They need help to strengthen the taste profile of their products in a cost effective way.
This Technical Paper is from OSF Flavors.
READ THIS NEXT: Cargill’s new traceability platform opens a window to your cocoa
Functional Ingredients
Europe’s food system faces growing climate and supply chain risks
Europe’s food system ranks among the world’s most resilient, but mounting climate pressures, supply chain weaknesses, and trade barriers could threaten that position, according to a new report from Economist Enterprise, supported...
Functional Ingredients
Consumer psychology: How unplanned shopping drives impulse purchases
Supermarket shoppers are significantly more likely to make impulse purchases when they enter a store without a specific shopping goal than when following their usual grocery routine, according to new research from Breda...
Functional Ingredients
FDA authorizes Lallemand vitamin D2 baker’s yeast for US food fortification
Lallemand has secured US FDA authorization for its vitamin D2 inactive baker’s yeast ingredient, providing fortification and product innovation opportunities for manufacturers. F&B companies in the US can now use the Lalmin Vita...
