Solving preservation challenges in terms of safety, shelf life and spoilage is crucial for many consumer brands, but for plant-based protein products, getting freshness right in terms of safety, taste, texture and appearance is a make-or-break proposition.
Consumer demand for natural or “clean label” products has many meat processors looking to part ways with synthetic ingredients – including difficult-to-replace phosphates. Read how Corbion is tackling this challenge.
Consumer demand for plant-based protein is growing exponentially and crafting successful products takes a sophisticated approach. Finding the right blend of ingredients is essential. This paper discusses your best approach.
The white paper examines how oxidation impacts the consumer acceptance and shelf life of fresh ground meats and sausages—and explains how antioxidants can combat this degradation, increasing profitability.