Bread is a universal language. Nearly every culture has historical roots in forming judicious combinations of water and grains, seeds, pulses, starches, and other substrates, often functionally lightened with some sort of leavening, and perhaps a dash of salt for flavor. It’s the quintessential expression of science, art, and sustenance.
Ingredion's proprietary deflavoring technology to enable manufacturers to achieve taste, nutrition, and functionality must-have in food and beverages containing pulse-based plant proteins.
New structured vegetable protein delivers taste, texture, mouthfeel, functionality, and nutrition without major allergens.
July 22, 2021
Ingredion Incorporated has announced a new addition to its extensive range of plant-based solutions for the U.S. and Canada, VITESSENCE TEX Crumbles 102 textured protein.
They say that beauty is in the eye of the beholder. So, too, is "better-for-you," the catch-all classification that drives so many consumers these days and, as such, is driving snack and bakery development, as well.