INDUSTRY INTELLIGENCE 03 / PLANT-BASED FOODS
TEXTURE · HYDRATION · PROTEIN ARCHITECTURE
Texture begins before
the finished product.
A structured view of ingredient formats and evaluation considerations in plant-based food systems.
THE SYSTEM
Protein is not just
a number.
Plant-based product development involves nutritional targets, physical structure, hydration, processing and sensory objectives.
Different ingredient formats create different starting points for formulation and should be evaluated in the intended system.
FORMATPhysical architecture
Select the ingredient format appropriate to the desired system.
HYDRATIONWater interaction
Evaluate behaviour under representative preparation conditions.
PROCESSManufacturing route
Consider mixing, forming and thermal conditions.
OUTCOMEProduct validation
Assess the finished product against defined objectives.