All around the world, consumers’ food and beverage preferences are evolving. Protein consumption is on the rise as we prioritise our health more than ever before, and demand for plant-based alternatives continues to soar as we look for products that support a sustainable future.

This convergence of these trends presents huge opportunities for food and beverage manufacturers to develop innovative new products using plant protein ingredients. However; taste, texture and nutritional optimization can be major challenges for product developers when it comes to formulating with plant protein, and we are witnessing these product attributes being repeatedly called out by consumers as barriers to consumption.

The solution? Plant protein hydrolysates.
Not only are hydrolysed plant proteins more digestible and easier to absorb than intact plantproteins, but they also deliver a superior texture and solubility. In food and beverage applications, the functionality of these plant protein hydrolysates can support new product development where previously there was no other solutions – allowing product developers to create food and beverages that truly stand out in the plant-based space.

Download our new case study eBook today to discover how industry leaders harnessed the power of plant protein hydrolysates to meet the soaring demand for plant-based food and beverages.