Hydrosol using IFT to showcase plant-based alternatives to meat and dairy products
Demand for plant-based alternatives to meat and dairy products is rising around the world. But plant-based products can be successful only if they offer consumers convincing flavor and texture.
At this year’s IFT Food Expo in New Orleans, Hydrosol, one of the world’s leading suppliers of stabilizing and texturing systems, is presenting the latest generation of functional systems and all-in compounds for making plant-based burger patties, cold cuts and sausages, as well as vegan alternatives to pizza cheese, cream cheese and sour cream.