Consumer tastes and preferences are changing. They are demanding “clean label” and “transparency” in the food and beverage products they purchase. They want a return to real food with ingredients that are simple to pronounce and do not contain artificial ingredients or synthetic chemicals. Many contemporary consumers are reducing their animal-based consumption in favor of plant-based alternatives. This dynamic and rapidly changing landscape presents significant
challenges to food scientists and product developers looking for taste, texture, consistency, and stability characteristics while balancing the cost parameter.

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