date:Sep 30, 2020
How to create indulgent Plant-based treats on October 1. She will be joined by Jol Perriard, chef chocolatier at Barry Callebaut.
Texture and indulgence
Texture is a big component now in the plant-based space as globally more consumers are recognizing its influence. Texture is becoming a unique selling proposition for brands and companies who foster their creativity in texture and this is showing up in NPD.
When it comes to indulgent food, taste and texture are very important, and this is