The market has been evolving rapidly thanks to the variety of new plant protein bases available, ranging from almond, cashew and soy to oat, pea, coconut and more. This presents a great opportunity for brands and it answers consumers’ demand for nutritional snacking. However, it also presents formulation challenges. The molecular structure and functionality of plant proteins is different than animal proteins. And some can leave an off-taste. Learn how CP Kelco can help you achieve your formulation goals.
