Improving Texture in Plant-Based Nuggets

It is imperative for food manufacturers to mimic the attributes of traditional chicken nuggets when formulating plant-based product versions to help boost consumer adoption. Textural consistency still remains a significant challenge, however, for manufacturers looking to tap in to the popularity of plant-based alternatives.

Innophos has solved this industry challenge with our Tetrasodium Pyrophosphate based solution that helps provide a much firmer nugget texture. By providing greater binding in breaded nugget applications featuring texturized pea protein, our TSPP solution also improves the ability of the product to holds its shape when cut.