Perfecting sensory attributes of new protein foods to accelerate the plant-based transition
Paid for and content provided by Solina
Sensory optimisation of plant-based products is the key to unlocking the potential of new protein foods.
Archives for September 19, 2022
A future-forward approach: how F&B manufacturers can benefit from sustainable ingredient innovation
Paid for and in partnership with IFF
Now more than ever, consumers understand how daily purchases impact the environment and this is impacting how producers consider the sustainability characteristics of the ingredients they source.