Manufacturers are moving from soy to pea protein to accurately mimic the texture of meat and dairy in plant-based alternatives, according to pea supplier Cosucra. âItâs part of their new product development (NPD) priority,â says its managing director.
Read more about it via https://www.foodnavigator.com/Article/2018/06/20/Pea-protein-trio-of-isolate-starch-fibre-best-to-mimic-meaty-texture-says-Cosucra?utm_source=RSS_Feed&utm_medium=RSS&utm_campaign=RSS
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