LOGINDate: Thursday April 29th, 2021
Time: 9 am India time / 10.30 am Thailand time / 11.30 am Singapore time / 12.30 pm Japan/ Korea time / 1.30 pm Australia/2.30 pm NZ time
OUTLINE
The growing popularity of plant-based foods and meat alternatives has spurred innovation in end applications, ingredients and textures. One of the biggest challenges is to create the meaty like texture.
Join us to choose the right hydrocolloid that helps you deliver a product with the desired eating quality and texture. Ashlands‘s Benecel™MX is a special modified cellulose that gives very firm gel structure especially at eating temperatures. So it provides a very firm bite at warm / hot consumption. This makes is a unique cellulose to improve texture for all kind of vegetarian and vegan food application and provides an enjoyable eating experience.
Register for our free webinar to:
o Plant-based meat products
o Plant-based dairy (milk/ cheese)
o Other plant-based products (mayonnaise)
Register for our webinar at https://lnkd.in/e-qBx-r
Our speaker:
