Post-traitement des poudres pour la production d’ingrédients optimisés

fonctionnalité

Les ingrédients issus du fractionnement des matières végétales sont très souvent commercialisés et utilisés sous forme de poudres. Les propriétés d’usage de ces poudres dépendent non seulement de leur composition chimique mais aussi de leurs propriétés physiques : mouillabilité, agglomération, fluidité, densité…   S’il est possible d’optimiser le procédé de production … En savoir plus

Plant-Based Proteins Are Gaining Dollar Share Among North Americans

Historically, consumers would gravitate toward meat to meet their needs for protein. And while a majority of North American consumers still choose meat as their primary source of protein, plant-based options are gaining traction. Notably, a recent Nielsen global survey found that 23% of consumers want more plant-based proteins on the shelves. En savoir plus

How Food Manufacturers are Embracing Plant-Based Meats

protéine

Why should food manufacturers implement plant-based meats into their product line? Consumers have become more health conscious and the demand for plant-based meats is on the rise. Sustainability is also top of mind for consumers and plant-based meats have a positive impact on the environment. En savoir plus

What are the greatest barriers to the uptake of insect protein?

The greatest barrier to the uptake of insect protein is that consumers are simply unaware of the numerous benefits of insect proteins, with 38% of global consumers saying they are not familiar with the ingredient En savoir plus

Datassential: Plant-based only works if its crave-worthy

Plant-based is a hot trend in food marketing right now, but how is it playing out in foodservice, which ingredients are trending on menus, and what marketing resonates the best with diners? En savoir plus