The plant-based food market is growing faster than ever, and this growth doesn’t stop on land. As plant-based seafood becomes more popular, the need to address common development issues increases. Industry professionals must maintain textures and flavors customers know and love while keeping things sustainable and affordable.

This webinar will address a number of issues in developing great-tasting, high-class seafood alternatives. We will discuss how to improve texture through the use of crosslinking salts and how to use hydrocolloids for viscosity control. You'll learn how to achieve taste enhancements with highly available calcium sources, and we’ll even dive into spherification gelling techniques, which are applicable to the larger market of popping boba in beverage, dairy, and confectionery.

In this webinar, we will:

• Identify the challenges involved in developing plant-based caviar
• Discuss how to achieve sodium reduction without a negative impact on taste

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