How to Produce High-Quality Proteins with Optimum Functionality

In the past, consumers accepted a bland taste and a long list of ingredients in their plant-based products. Today their expectations are much higher; many desire “better for you” products with functional properties and better flavor, putting pressure on manufacturers to not only build the protein base but to format and flavor it as well. For example, plant proteins often bring bitterness, making taste modulators an often-necessary... more >