The rapid growth in plant-based foods has been driven by consumers seeking healthier food options and a desire to reduce the environmental impact of the traditional food industry. One aspect critical for continued growth and adoption of plant-based foods is the fast, affordable and accurate characterization of novel plant-based meats, dairy and additives.

We will discuss a portfolio of analytical instrumentation that helps to accelerate the formulation, development, production and quality control of novel, safe, shelf-stable and great-tasting plant-based foods. This webinar includes numerous application examples including measuring the density, particle size, flow properties, and stability of plant-based meats, dairy products, and additives.

In this webinar, you will learn:

• Key techniques for characterizing plant-based foods
• How to measure oxidation stability of plant-based food additives
• The importance of viscosity and rheology in the development of plant-based milks
• How particle size and zeta potential affect formulation consistency and stability

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