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
Plant-based trends: Striking the balance between targeted nutrition and sensory appeal
The plant-based food market continues to grow at a rapid pace, as consumers seek healthier, more sustainable, and personalized nutrition. As these demands evolve, plant-based innovation is moving beyond meat mimicry and...
Plant-based
AuX Labs founder: Solving the melt and stretch problem in animal-free cheese
AuX Labs has secured US$4 million in funding to bring its precision fermentation platform to market, targeting one of the alternative dairy sector’s toughest challenges: delivering animal-free cheese with the texture,...
Plant-based
Plant-adapted microbial strains could unlock next-gen dairy-free yogurt
Plant-based yogurt still struggles to match dairy on taste, texture, and nutrition, but a research project in Denmark has come up with a potential solution to solve these long-standing challenges and boost dairy-free alternatives.
