For plant-based alternative proteins, moving beyond frozen formats brings new preservation challenges in terms of safety, shelf life and spoilage. Solving them is crucial for even long-established consumer brands, but for plant-based protein products — about which many consumers’ minds are not made up — getting freshness right in terms of safety, taste, texture, aroma and appearance is a make-or-break proposition.
Solutions developed for and proven in meat applications are also proving to be similarly efficacious in plant-based protein products.
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