How detective skills can help improve texture, mouthfeel, and stability of plant-based drinks
November 2020
Plant-based drinks are increasingly finding favour with consumers, but as they expect products with sensory properties similar to dairy, manufacturers are in for a challenge. Theng Theng Sim, Regional Application Manager at Palsgaard Asia-Pacific, can help create your next non-dairy beverage, but she’ll need to ask you a few questions first.
Plant-based
Ohly: Tackling the challenge of creating authentic meat flavor in plant-based foods
Recreating the depth and complexity of cooked meat remains a key challenge for plant-based foods. While umami provides a savory foundation, the rich roasted and cooked-meat character consumers expect is largely shaped by the...
Plant-based
EU “veggie burger” fight returns as MEPs seek wider naming ban
The EU is heading toward another battle over whether plant-based foods can use familiar meat-related names, just weeks after lawmakers finalized rules that deliberately left terms such as “burger,”...
Plant-based
Botaneco: Oleosomes emerge as multifunctional plant-based fat alternative
Fat does much more than add calories to food. It influences texture, lubrication, flavor release, aroma, juiciness, melting behavior, and the overall tasting experience. Jason Hargreaves, R&D director at Botaneco, says these...
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