Hershey

Last updated January 31, 2026

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Hydrocolloid protein foam matrix: HersheyRecent Research Landscape

Rapid foam collapse and undesirable textures in plant-based beverages lead to poor shelf stability and consumer rejection. These innovations engineer the protein-sugar interface to maintain structural integrity over several months.

What technical problems is Hershey addressing in Hydrocolloid protein foam matrix?

Inadequate plant protein texture

(1)evidences

Porous food matrices often lose their cellular architecture and volume when moisture is removed. Preventing this instability ensures the desired texture and density of the final solid product.

Rapid oxidative ingredient degradation

(1)evidences

Fried confectionery products suffer from short shelf lives due to moisture uptake and oil degradation. Preventing chemical instability and texture loss extends commercial viability.