What: FREE Webinar
Where: Online
When: On Demand until April 21, 2023
Improve Formability, Moisture, Texture and More in Meat and Dairy Alternatives With Enzyme Technology
The market for plant-based foods is growing exponentially. New science in enzyme technology has been growing in tandem to help transform plant protein into delicious alternative meat and dairy products. In this webinar, Amano, with over a century of experience in food enzyme development, introduces its latest enzyme innovation to help increase the binding ability, reduce cooking loss and improve the juiciness of meat analogs. This new enzyme follows on the heels of other breakthrough enzymes also designed to aid food producers in developing products that match the taste, texture, and appearance of the animal products they are replacing.
In this webinar, you will learn how enzymes:
- Promote protein crosslinking in plant-based meats.
- Improve binding ability, reduce cooking loss, and enhance the juiciness of meat analogs.
- Enhance the flavor and texture of meat and dairy alternatives.
- Provide anti-curdling properties in beverages, and improve foaming and frothing properties.
Sponsored by:
