Plan(e)t Based
Future.
NATURAL AND VEGAN SOLUTIONS IMPROVING THE FLAVOR AND MOUTHFEEL OF YOUR PLANT-BASED PRODUCT
As meat consumption is under critical inspection, more and more consumers are looking for plant-based meat alternatives. These products are mostly made by soy & pea proteins and need further ingredients to bring out the color, taste and mouthfeel in order to be a tasty meat alternative. Next to that, consumers demand recognizable ingredients, which are as natural as possible.
If you want to set an accent in color and taste and improve the texture of your products without having to use artificial ingredients, we can offer you the solution, by providing a range of natural functional ingredient solutions which offer a clean label declaration.
COLOR
Plant-based meat alternatives are mostly made by soy & pea proteins that tend to have a greyish color. Many savory products, such as gravies, marinades or barbecue ketchup, are brown in color. Creating plant-based versions usually requires some finishing touches to improve appearance as well.
One solution for both of these topics is the usage of apple extract to improve the optics of your products with brown color shades. Find out more about our apple extract from our partner Herbafood or download our following fact sheets.
Natural brown appearance of savoury products
TEXTURE & MOUTHFEELING
Plant-based meats do not have the same mouthfeel as animal-based meats. Often it is lacking in a fibrous structure, fatty mouthfeel and juiciness. With our natural functional ingredients we offer a solution for both problems. Apple and citrus fibers improve the texture of products regarding the juicness whereas non-dairy butter ingredients enhance the fatty mouth-feel.
Find out more about apple and citrus fibers and our products.
