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
Expo West 2026: Ingredient suppliers navigate reformulation, supply chain & GLP-1 pressures
Natural Products Expo West returns to Anaheim, California, US, next week (March 3–6) for its 45th edition, with ingredient suppliers arriving amid converging political and economic pressures that are reshaping product...
Functional Ingredients
UN FAO and EFSA collaboration to strengthen food safety and regulatory science
The European Food Safety Authority (EFSA) and the UN Food and Agriculture Organization (FAO) have signed a three-year Memorandum of Understanding (MoU) to deepen collaboration on food safety and public health protection through...
Functional Ingredients
Hydrogen water: Is 2026 the breakout year for a new functional beverage category?
As interest in functional beverages continues to grow, hydrogen water is moving from elite athletic and recovery circles into the mainstream, prompting a wave of curiosity (and some skepticism) among consumers. Several...
