Optimizing texture and flavor in plant-based meat alternatives is driving innovation in product development
May 3, 2021
Karen Nachay, MS
The explosion of plant-based meat and dairy analogs has created a paradigm shift in the ways food product developers are considering fats and oils. There’s plenty of innovation around plant-based meat alternatives, especially as they expand beyond burgers, sausages, and poultry into mimics of bacon, pork, and even such highly specific items as turkey burgers.
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