date:Dec 08, 2022
ning considerable traction in the US and Europe among consumers seeking more nutritious options.
The innovation opens a path for product launches in categories such as yogurt, spreads, ice cream and meal replacements.
Diversifying product range and boosting nutritional value with whole soy products will help food and drink manufacturers reach new consumers in an increasingly competitive market, says Hemang Dholakia, centre of expertise manager in plant-based processing solutions and equipment