Erik d’Auchamp, chief commercial officer at Ferm Food, discussed the company’s portfolio of fermented ingredients at PLMA. He highlighted the taste and texture-enhancing properties of fermentation for plant-based foods. Responding to health and wellness trends, Ferm Food also showcased a plant-protein-based “multi-functional block,” which can become plant-based bacon, pepperoni, and even marzipan.
Plant-based meat brands like Impossible burst onto the scene at the end of the 2010s amid a wave of hype, but since then, they have […]
Burgers made with plant-based meat are photographed at the headquarters of Swiss group Firmenich, one of the world’s leading flavor manufacturers, near Geneva, on June […]
These plant-based shrimps have the taste and texture of traditional seafood! Vegan seafood lovers, this one’s for you! Fall in love with shrimp again with […]