Technical / White Paper
Optimising texture in plant-based foods
There are multiple challenges for manufacturers of plant-based products.
One of the most central is certainly how the unique textures of animal-derived products can be mimicked, to entice flexitarians to reach for plant-based alternatives.
In oat-based barista and cooking cream, plant-based scrambled egg, cold cut and caviar alternatives, we investigated how Jungbunzlauer’s biogums xanthan gum and TayaGel® HA improve the texture of plant-based products.
