date:Oct 18, 2019
urally-derived products on the label and on shorter ingredient lists, she explains. Working with plant proteins comes with its challenges. These vary relative to the different proteins, hydroelectric points, and hydration properties. It can be difficult to stabilize and suspend the proteins and other ingredients that need to also be suspended in the formulation.
At times, such as with lower protein and higher fat systems, especially in the case of almond and coconut, there is also the need to h