Developing plant-based foods with the desired texture, binding properties and mouthfeel requires the right combination of functional ingredients.
NewIngredients develops customized systems based on selected plant proteins, dietary fibers and enzymes to improve structure, consistency and processing performance.
Applications include plant-based meat alternatives, vegan cheese alternatives and other structured plant-protein products.
Our formulation concepts also explore alternatives to conventional binders such as methylcellulose.
We adapt ingredient composition and functionality to the customer's raw materials, production process and desired product characteristics.
Customized blends, contract manufacturing and private-label solutions are available.
