How will plant protein become the preferred protein? Check out our webinar

Want to learn about how enzymes can be used to produce differentiated oat beverages, increase solubility of plant proteins for fortification of foods and beverages, reduce FODMAPs in legume-based products, and improve texture of plant-based yogurts? Fill in your details and get immediate access to the on-demand webinar for fresh insights.

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Trend report: From alternative protein to preferred protein

The plant protein industry is constantly changing. But what can the information available online tell us about the trends and conversations currently happening around plant protein consumer tastes?

Trend report: Getting to the right taste with plant protein

Did you know that only 2 in 10 consumers think plant protein tastes good? Get the latest consumer insight in a new trend report to see how brands can attract more consumers looking for healthy proteins.

New biological solution brings the natural umami flavor from plant proteins

Novozymes has launched two new enzymes that enable food manufacturers to produce tasty, label-friendly meat alternatives with less salt.
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