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texture
The recipe upgrade: How plant-based brands are reformulating for better taste, texture and beyond
Fine-tuning formulations can help plant-based products to stir up consumer buzz, rather than fade into the background in a crowded fixture. We explore.
Texture is the key opportunity to improve taste of meat alternatives – but mimicking not the main priority, report reveals
Nectar, a non-profit organisation aiming to accelerate the alt-protein transition, has launched its new 'Taste of the industry 2025' report.
Nestlé expands affordable food range with Maggi's first meat extender
Nestlé has launched Maggi Rindecarne, a plant-based meat extender, as part of its commitment to develop affordable, nutritious food options.
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