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Prepared Foods’ R&D Application Seminars speakers discuss the challenges and opportunities in formulating for the gluten free- and vegetarian-inclined diets
Cellulose is sourced from wood and modified to render the water-soluble derivatives, methylcellulose (MC), hydroxypropyl methycellulose (HPMC) and hydroxypropyl cellulose (HPC).
Notable efforts at producing plant-derived meat substitutes and analogs abound. And sports and energy food and beverage designers tapped into the value of protein for active bodies years ago. Further, with a major shift under way to reduce reliance on meat as a primary daily source of protein, ingredient technologists are engaged in providing high-value, technologically advanced protein alternatives.
GO VEGGIE® is a brand reinventing itself in an effort to broaden its appeal to health-conscious as well as special dietary consumers. Coming off several new product launches, it is reportedly a bold move from GO VEGGIE.
The products offer consumers a healthier protein meal to eat on the run. Ready in minutes, these products are rich in flavor and texture and provide a good source of iron with no cholesterol. Available now at select US retailers.