The diet of the modern meat consumer in the U.S. is increasingly plant-based, and the shifting consumer landscape is spurring innovations in plant-based meat alternatives with the taste, look, and aroma of their animal-derived counterparts. As food brands bring new meat alternatives to market and scale production to meet vigorously expanding demand, they are faced with diverse consumer needs. Above all else is exceptional sensory experience, of which fat is a fundamental driver. This white paper by Bunge Loders Croklaan explores how choosing the right oils and fats is pivotal in creating plant-based meat alternatives that provide a superior sensory experience, meet consumer expectations, scale for rapid growth, and help you innovate for differentiation.

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