Texture Innovation for Plant-Based Indulgence

Consumers today expect more from plant-based products in terms of variety, mouthfeel and texture. They want dairy alternatives and meat alternatives that rival animal-based counterparts in terms of sensory appeal and overall eating experience. But what does it take to make plant proteins taste more indulgent – and stay true to your clean label goals? Uncover formulators’ tips and tricks to take your meat and dairy alternative products to the next level.