Video: Innovation Solutions for Meat and Poultry

Innovation Solutions for Meat and Poultry
Presented by Tom Katen
with Cargill Texturizing Solutions

Date Presented: 10/20/2008
Click here to see the presentation

Remember a child’s kaleidoscope? You put your eye to a cylinder fitted inside with angled mirrors and—as soon as you twist the end of the cylinder—there’s a changing pattern with the shifting of small pieces of colored glass. That’s also something of an apt description for the plant-based food and beverage market, which continues to capture attention as it grows and shifts.

Consumers are looking for plant-based milks with the protein content and mouthfeel of dairy. In this webinar, you will learn how our specialty enzymes can elevate your milk formulations from functionality to flavor.