Grain Processing Corp.’s maltodextrins, modified starches improve plant-based eating experience

Source: Getty / Tatiana Volgutova (Getty Images/iStockphoto)

Brands struggling with plant-based snacks becoming excessively dry, chewy or crumbly over time or beverages designed to mimic dairy falling short of a desired creamy mouthfeel could improve the functional benefits of their products with the addition of maltodextrins or modified starches, according to the Grain Processing Corporation.