Plant proteins are natural, simple, label-friendly ingredients, right? While current consumer perception is that these ingredients are healthful and better for you than animal meats, they require a lot of chemistry and food science to turn them into successful products. This e-handbook discusses some of the product development tricks and tips that help make these farm-grown ingredients look, behave and especially taste like the animal proteins they're replacing.
This content is sponsored by Alfa Laval, Nothum, and Cablevey.