Getting to grips with texture in vegan product development

Content provided by Reading Scientific Services Limited

Getting to grips with texture in vegan product development

One of the biggest challenges in developing plant-based foods is creating an appealing texture. Navigating this complex area requires a detailed understanding of the structural properties and composition of food formulations.

NIZO investigates the protein transition in an exclusive new column for FoodNavigator / Pic: istock-baibaz

Industry insights from NIZO: The protein transition

Welcome to the first edition of this new column from NIZO. Each month, René Floris, NIZO Food Research Division Manager and member of the FoodNavigator expert advisory panel, will examine some of the key challenges and issues facing the food industry...


NPD Trend Tracker: From organic Cheerios to new Häagen-Dazs

Cereal Partners UK – the joint venture between Nestlé and General Mills – is rolling out a certified organic Organic Honey and Chocolate Cheerios product. At the same time, Unilever-owned Häagen-Dazs has developed a new DUO range, and a range of vegan...

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