Taste, texture, nutrition: Formulating with plant-based proteins

By September 29, 2017Food trends

Plant-based proteins are creeping into a dizzying array of foods and beverages, from dairy-free ‘milks,’ ‘cheeses’ and ‘yogurts’ to protein bars, chips, powders and meat analogs. But what are they like to work with? FoodNavigator-USA caught up with experts at Cargill and Kerry to find out…

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