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Sensory optimisation of plant-based products is the key to unlocking the potential of new protein foods. While only a fraction of consumers completely avoid animal products, many people are open to making plant-based products a bigger part of their diets. The upshot? Manufacturers need to create plant-based products that closely match the sensory profile of the animal protein gold standard to access the critical mass that will drive significant sales.
This Technical Paper is from Solina Group.


Plant-based
dsm-firmenich’s new textured vegetable proteins enhance taste and juiciness in plant-based meats
dsm-firmenich has launched Vertis Textured Vegetable Proteins (TVPs), developed with its advanced taste modulation technology, ModulaSense. The solution helps manufacturers increase consumer acceptance of plant-based and hybrid...

Plant-based
Beyond faces Nasdaq delisting: What will the plant-based pioneer do next?
Beyond (formerly Beyond Meat) has until August 31, 2026, to save its listing on Nasdaq, after it traded below the minimum US$1 per share price for 30 consecutive business days. We look at how this early plant-based meat pioneer...

Plant-based
Plant-based milk demand fuels Oatly’s Swedish capacity expansion
A resurgence in demand for oat-based beverages is behind Oatly’s expansion plans to increase production at its key facility in Landskrona, Sweden. The company says this is a multi-year investment with the expanded...
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