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.

• 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.