Replacing traditional protein sources with plant-based proteins often results in a variety of problems such as lack of mouthfeel and body to off-flavors. Hydrocolloids for clean label plant-based products can play a large role in solving these issues. Current plant based milk, yogurt, ice cream and meat ingredient declarations reveal which hydrocolloids are being used to solve common issues. We looked at ingredient declarations, talked about the functionality of the hydrocolloid in the system, and discussed possible formulation improvements and troubleshooting approaches.
Nesha Zalesny, MBA, Technical Consultant, IMR International speaking on “Hydrocolloids for Clean Label Plant-Based Products” for the 2020 Clean Label Conference.
See 39 minute video below.
