How to control stability in plant-based beverages
November 2020
The market for plant-based drinks is evolving quickly, bringing with it plenty of challenges and learning curves for manufacturers trying to match the performance of dairy with authentic, stable products. Emulsifiers and stabilisers can help overcome stability issues and create vegan products with a mouthfeel and texture consumers will love – Here’s how.
READ THIS NEXT: Formulating with Almonds: Key Development Considerations for R&D
Plant-based
Retail Soy Group launches policy framework as deforestation targets fall short
A new model policy to help companies become more sustainable and turn commitments into actionable change has been launched after it was revealed that global soy pledges to deliver deforestation- and conversion-free supply chains...
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,...
