Plant Sauces: Dressing up Stability and Emulsification
The market whirled their attention around meat substitutes for the past year. At the same time, dairy alternative foods such as plant milks and dairy-free cheeses continued to grab market share. Yet, one food category remains amiss in this plant-based phenomena – plant sauces. For centuries, sauces and dressings were and still are food’s beloved canopy of flavor and texture. And since some of these products use animal-derived ingredients, they too face challenges converting into vegan versions. Plant Sauce Challenges Some sauces and dressings use egg and/or milk proteins to provide texture, stability and flavor. When eliminated, food products suffer…
