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
GFI Europe: Rising UK meat costs drive plant-based adoption amid calls for sector investment
Consumers are increasingly impacted by rising meat costs as global food prices continue to climb, highlighting the growing appeal of more affordable alternatives. An analysis by the Good Food Institute Europe (GFI Europe) shows...
Plant-based
Steakholder Foods to unveil 3D-printed plant-based steak in the US to address texture barriers
Steakholder Foods has announced it intends to launch its Perfecta plant-based meat in the US during the second half of 2026, aiming to address the plant-based sector’s taste and texture challenges and deliver a whole-cut...
Plant-based
Oshi raises US$3M to scale Whitefish plant-based seafood innovation
US-based food tech startup Oshi has secured a US$3 million strategic investment and launched a new Whitefish product line — signaling its national expansion in the plant-based seafood industry. The company aims to replace...
