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.
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