date:Aug 20, 2021
g systems to develop the latest range.
Clean label innovation
Depending on the recipe, protein-rich legumes such as lentils or chickpeas are used with the new ranges, along with vegetables, to achieve the right flavor profile.
Wherever possible, we avoid ingredients with E numbers in our stabilizers, as well as our flavorings and flavor enhancers, says Florian Bark, product manager at Planteneers.
The components for flavor and color are kept separate as usual to give manufacturers broad