What: FREE Webinar
When: On Demand until April 7, 2023
Many desserts today continue to be produced using animal-based ingredients (E.g. Gelatine). However, consumer insights show that vegan and plant based products continue to be on the rise. Whether consumers are concerned about environmental impacts, health benefits, or animal welfare, this trend is here to stay and more relevant than ever. In this webinar, we examine the properties and impact of various hydrocolloids and how they are used to create two different desserts– A gel dessert and a coconut based dessert. We examine various product characteristics and understand what it takes to develop tasty vegan-friendly desserts with Jungbunzlauer’s Biogums!
- Become familiar with the differences between High Acyl Gellan Gum & Low Acyl Gellan Gum
- Understand the effect of different hydrocolloids and their synergies
- Identify the key characteristics of the desired texture for your dessert
- Identify the challenges involved in developing vegan desserts