Food Ingredients First’s Post

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The texture and mouthfeel of #nondairy ice creams are usually considered inferior to conventional #icecream despite using additives and stabilizers, says Felipe Lino, CTO and co-founder at Germany-based Nosh.bio. The company overcomes these hurdles by using microbial #fermentation techniques to develop #proteins that increase the melting point in #vegan ice creams, keeping them solid at higher temperatures. Read the full interview with Felipe to learn more about this process👉https://lnkd.in/gHxP3JuN

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