Dutch Gum® is our contribution to plant-based food and to a world that will be needing 70% more proteins over the next three decades.
Hydrocolloids play a crucial role in the transition to plant-based proteins
Plant proteins face several challenges in their formulation and acceptance by consumers. Their distinct flavours, textures, and aromas compared to animal-based proteins can make meeting consumer expectations for taste and mouthfeel difficult.
Dutch Gum® is a revolutionary hydrocolloid that accelerates a world of plant-based developments.
- Helps offset the bitter taste or off notes common for plant-based products.
- Has a high-water binding capacity to extend the shelf-life of high protein products.
- Reduces sugar crystallization
- Enhances nutty or fruity notes