Today’s consumer is increasingly likely to be one of the new wave of flexitarians – non-vegetarians who nevertheless regularly enjoy a meat-free meal. With rising demand for high quality vegetable protein-based products, there’s a growing opportunity for food manufacturers to create meat substitutes that cater for consumer demands as well as stand up to tough processing requirements.
Yet alongside that trend comes a growing demand for ‘allergen-free’ products – and with many existing meat alternatives containing soy, gluten and egg, recipe designers are faced with a dilemma. METHOCEL™ stabilizers from Dow contain specific solutions to help address that challenge, as internal test results demonstrated within this White Paper explain.
