Sensory performance as ultimate accelerator of the plant-based transition
August 2022
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
AAK brings specialty fat solutions for plant-based desserts and protein chocolate to SupplySide Global 2026
AAK is showcasing specialty fats for plant-based frozen desserts and protein-rich confectionery at SupplySide Global 2026 as the ingredients supplier navigates lower third-quarter operating profit in its food-related businesses.
Plant-based
Smey CEO: How AI and yeast fermentation are reshaping fats and oils
Climate pressures, price volatility, and supply uncertainty are driving demand for alternatives to conventional oils and fats. France-based Techbio firm Smey combines AI, yeast discovery, and fermentation to develop lipids with...
Plant-based
Edonia CEO on scaling spirulina protein for prepared foods and hybrid meat
French start-up Edonia has secured €15 million (US$16.8 million) to scale production of Edo, its spirulina-derived protein ingredient for food manufacturers and foodservice operators. The financing will support a new production...
