Vegan, Vegetarian, Flexitarian

Plant and vegetable proteins behave very differently than their traditional meat or dairy counterparts. In comparison, They are not as functional in some applications. They can be a challenge to hydrate which can lead to a rubber, or grainy mouthfeel and brittle product.

Understanding the interactions and key-processing parameters of the proteins together with hydrocolloids, starches and other ingredients is very important to ensure they imitate the expected texture, bite and taste.

Most alternative protein products on the market currently do not have sufficient protein on the nutritional label because it is hard to mask the flavor and have the product function as they would like.


  • Retains texture during heating
  • Stable freeze/thaw
  • Firm bite
  • Expected mouthfeel of traditional meat product
  • Satiety
  • Avoid off-taste