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Insights for Improving Cheese Alternatives

A new whitepaper from Innophos, Inc. explores the underlying mechanisms that influence plant protein interactions. The whitepaper also offers a database with available solutions to help formulators better understand how to improve the taste and texture of plant-based cheese alternatives.

While formulators of plant-based cheese applications understand that plant-based proteins function differently than dairy proteins, identifying the underlying mechanisms that influence protein interactions and developing strategies for improving plant protein functionalities remains a challenge, according to Innophos. The specialty ingredients supplier built a technical database to help identify the right combination of plant proteins and emulsifying phosphate salts for different applications.

Read the full article on the Food Business website: Innophos shares insights for improving cheese alternatives.

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