date:Dec 08, 2022
ducers face challenges in overcoming off-white color, off-taste, different mouthfeel, bad functionality and incompatibility with current processing conditions when developing solutions.
Tzn tells us that there was not a solution for a clean label, plant-based alternative to hard Parmesan cheese containing protein until the launch of Avebes latest innovation.
Like the companys previous plant-based cheeses, its Parmesan product is based on Perfectasol, a texture solution derived from potato star