CRANBURY, NJ. — Innophos has provided a new solution to help manufacturers and consumers have a more consistent texture for plant-based chicken nuggets with tetrasodium pyrophosphate anhydrous (TSPP).

TSPP is a solution that may help provide a firmer nugget texture in plant-based nuggets, according to the company. The solution may provide a greater binding in breaded nugget applications and features a texturized pea protein, according to the company. TSPP also may improve the ability of the product to hold its shape when cut, according to the company.

TSPP is used as a buffer for processed foods and puddings, according to the company.

Innophos manufactures ingredients, chelated minerals and phosphates for the food and beverage, health and nutrition, and industrial specialties industries.