FoodBusinessNews

Taste & Texture: Enzymes Elevate Plant-Based Dairy

The dynamic plant-based dairy alternatives market, valued at $3.7 billion in 2024 for non-dairy milk alone 1 and projected to reach $66.91 billion by 2030 2, is expanding beyond beverages to include ...
FoodNavigator

Improve texture in plant-based foods with hydrocolloids

Worldwide, consumers are increasingly including plant-based products in their diets, often for reasons of health, animal welfare or sustainability. However, expectations of plant-based alternatives ...
FoodBusinessNews

Taste, texture and quality are ‘unmet needs’ in plant-based alternatives

ANAHEIM, CALIF. — Research to be presented at the Natural Product Expo West trade show on March 10 identifies taste, texture and quality as unmet needs in plant-based meat and dairy alternatives. The ...
Food

New technology could improve, taste, texture, nutrition of plant-based meat and dairy, claims Motif FoodWorks

New technology could reduce saturated fat and significantly improve the taste and texture of plant-based meat and dairy products, claims Motif FoodWorks, which is working on a variety of ingredients ...
Food

How plant-based dairy brands can address the quality and perception gap

Amid rising inflation and shifting consumer priorities, plant-based milk sales have waned, signaling an urgent need for brands to balance affordability, clean labels and clearer nutrition messaging ...
Forbes

How New Technology Is Making Plant-Based Foods Taste And Look Better

Forbes contributors publish independent expert analyses and insights. Synthetic biology author. May 13, 2021, 09:00am EDT May 13, 2021, 09:14am EDT This article is more than 4 years old. Motif’s ...
FoodNavigator

Tackling texture of plant-based proteins with non-UPF discovery

‘Dry’, ‘chalky’ and even 'gritty' are just some of the less than favourable words used to describe the texture of plant-based proteins. However, scientists at the University of Copenhagen believe they ...