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12th July 2021  Content supplied by: Reading Scientific Services Ltd

Developing Plant-based Alternatives with RSSL


Over the last few years there has been a rise in flexitarian, vegetarian and vegan diets, and with this plant based proteins are going through a transformation representing more than a third of the global protein market.

RSSL’s team of experienced product developers and food scientists can assist you with your protein food and drink development needs, and can help you to:
  • Optimise the taste and texture of your high protein product
  • Nutritionally enhance products with protein, and ensure stability throughout processing
  • Choose ingredients that are naturally higher in protein for specific uses:
    • Plant protein
    • High protein grains
    • Seeds and nuts
    • Algal sources
    • Source novel and emerging sources of protein
    • Develop allergen free formulations

In this video we hear from Carole Bingley, Technical Specialist Product Development, as she talks us through some of the challenges of developing plant-based meat alternatives.

RSSL's team of experienced product developers and food scientists can assist you with your protein food and drink development needs. Find out more

    

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Date Published: 12th July 2021

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