How detective skills can help improve texture, mouthfeel, and stability of plant-based drinks
November 2020
Plant-based drinks are increasingly finding favour with consumers, but as they expect products with sensory properties similar to dairy, manufacturers are in for a challenge. Theng Theng Sim, Regional Application Manager at Palsgaard Asia-Pacific, can help create your next non-dairy beverage, but she’ll need to ask you a few questions first.
Plant-based
IFT FIRST 2026 live: Foodology by Univar Solutions targets nutrient-dense GLP-1 formulation
At IFT FIRST 2026 in Chicago, US (Jul 12–15), Foodology by Univar Solutions is positioning its booth as a showcase for several active formulation priorities. These include GLP-1-aligned product development, clean label...
Plant-based
Food ingredient leaders spotlight sensory science as plant-based formulation’s next frontier
Plant-based ingredient innovation is moving beyond protein content and sustainability alone. Ingredient producers and suppliers point to innovative technologies reshaping the meat and dairy alternatives categories, while clean...
Plant-based
Dairy alternatives mature as protein and hybrid trends accelerate
A few years ago, much of the discussion around dairy alternatives was framed as plant-based versus dairy, but many companies are now taking a more flexible approach. This is happening against a backdrop of consumers increasingly...
