Birgit Dekkers explains how Rival Foods works on gewtting everything right in the creation of the next-generation meat analogue products. All sensorial attributes of meat analogue products must match the expectation of the consumer. One of the main hurdles in creating so-called ‘whole-cut products’ is texture, which in animal-derived products consists of long fibres and a juicy bite. Rival Foods is uniquely positioned to recreate this experience with only using plant protein ingredients and Rival Foods unique mild texturization process.
Read the full article here on AgriBusiness magazine.