| | | WHITE PAPER | | Optimising texture in plant-based foods |  | Provided by: Jungbunzlauer International AG
Type: White Paper
Format: PDF |
| | There are multiple challenges for manufacturers of plant-based products. One of the most central is certainly how the unique textures of animal-derived products can be mimicked, to entice flexitarians to reach for plant-based alternatives. In oat-based barista and cooking cream, plant-based scrambled egg, cold cut and caviar alternatives, we investigated how Jungbunzlauers biogums xanthan gum and TayaGel HA improve the texture of plant-based products. | | |
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