How to control stability in plant-based beverages
November 2020
The market for plant-based drinks is evolving quickly, bringing with it plenty of challenges and learning curves for manufacturers trying to match the performance of dairy with authentic, stable products. Emulsifiers and stabilisers can help overcome stability issues and create vegan products with a mouthfeel and texture consumers will love – Here’s how.
READ THIS NEXT: Formulating with Almonds: Key Development Considerations for R&D
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...
Upcoming webinars
The new math of functional eating in the GLP-1 era: addressing texture, nutrients, and health
Jungbunzlauer
Register now
The No-Compromise Formula: Ensuring Superior Taste in Nutrition-Focused Formulations
Biospringer by Lesaffre
Register now
All about Cococa Butter Equivalents
AAK
Register now
