Showcase Theatre: Optimising texture in plant-based foods

One of the main challenges for manufacturers of plant-based food is to mimic the texture of the originally animal derived products. Especially for meat and dairy alternative products, this is a well-known difficulty. However, also other textures, for example in eggs, raise an interest in the consumer. In our plant-based food projects, we investigated how Jungbunzlauer biogums, TayaGel^® and xanthan gum, can support the development of new recipes. As an example, we present the scrambled eggs alternative project.

Join Marianne Dölz and Sandra Pottgüter for their presentation and learn more!