eBook - The Future of Plant-Based Foods
Over the last decade, plant-based alternatives to meat and dairy have emerged as one of the fastest growing segments in the food industry. Thorough characterization of new ingredients, formulation processes, and final products is key – for safety, consistency, shelf life, and, of course, great taste.
Anton Paar’s portfolio of analytical instrumentation can help accelerate the formulation, development, production, and quality control of novel plant-based foods.
This e-book contains numerous examples of plant-based food analyses, including measurement of the:
- Flow properties, oxidative stability, density, and particle size of plant-based dairy
- Structural properties and response to cooking of plant-based meats
- Shelf life, refractive index, and viscosity of plant-based oils, thickeners, and other additives
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