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Optimising texture in plant-based foods

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Optimising texture in plant-based foods

There are multiple challenges for manufacturers of plant-based products.

One of the most central is certainly how the unique textures of animal-derived products can be mimicked, to entice flexitarians to reach for plant-based alternatives.

In oat-based barista and cooking cream, plant-based scrambled egg, cold cut and caviar alternatives, we investigated how Jungbunzlauer’s biogums xanthan gum and TayaGel®​ HA improve the texture of plant-based products.

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