Makers of plant-based meats, dairy and other alternative-protein foods must keep innovating to meet dynamic consumer preferences and appetites. Taste and texture of these products are critical and consumers are increasingly turning away from alternative proteins for health and nutritional reasons. Think low fiber, high sodium and saturated fats.
Food manufacturers have great opportunity to create or improve their alternative-protein products with a multitude of common and proprietary ingredients that deliver on taste, texture and nutrition. In our playbook, “A Guide to Innovative Ingredient Solutions that Elevate Alternative Proteins,” you will learn about the value of these food ingredients, and:
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