date:Sep 22, 2020
e coming years, says Sylvain Jouet, global product manager for meat substitutes, fish and seafood at Givaudan.
The paper also looks at taste, texture, color, proteins, nutritional content and processing, and how these must be addressed holistically by manufacturers when developing plant-based fish products.
Givaudan has collaborated with the brightest and best minds from across industry to help tackle these products complex challenges, adds Jouet.
Were always looking for new ways to create