With health and wellness at the forefront of consumers’ minds, demand for plant-based protein is exploding. But as manufacturers try to recreate the taste, texture and appearance of meat and dairy products using plant proteins, they inevitably need to use additives such as flavours, colours and emulsifiers. Do consumers see these as clean label or could there be a backlash beckoning?
Liz Specht, PhD
The Good Food Institute
Innovation and Ingredients Editor