We use cookies to provide you with a better experience. By continuing to browse the site you are agreeing to our use of cookies in accordance with our Cookie Policy.
This white paper explores how the right oils and fats are pivotal in creating plant-based meat alternatives that provide a superior sensory experience, meet consumer expectations, and scale for rapid growth.
Recent innovations have led to premium shortenings that utilize naturally derived enzymes to provide the tastes and textures consumers love alongside the production efficiency bakers need.