News & Analysis on Food & Beverage Development & Technology
There are multiple challenges for manufacturers of plant-based products.
One of the most central is certainly how the unique textures of animal-derived products can be mimicked, to entice flexitarians to reach for plant-based alternatives.
In oat-based barista and cooking cream, plant-based scrambled egg, cold cut and caviar alternatives, we investigated how Jungbunzlauer’s biogums xanthan gum and TayaGel® HA improve the texture of plant-based products.
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As the plant-based industry evolves, so does the challenge of replicating conventional meat. Could hydrocolloids be the answer?
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New fortification concepts with bio-based ingredients for healthier, mineral fortified children’s food and drinks, without compromising on taste, texture and stability.
Minerals are essential for the healthy physical and cognitive development of children.
Raw-fermented sausages are prone to the contamination with pathogens such as Salmonella and Listeria. Jungbunzlauer gives a new impetus to the exploration of novel ways to obtain safe raw-fermented sausages and to investigate the potentially synergistic...
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