Together with out partner, Hydrosol, Andina Ingham offers a range of individual stabilising and texturing systems for a wide range of dairy alternatives. We also have the technical expertise and NPD know-how to help you successfully expand your portfolio. Click here to learn more
A major new study by the EAT Lancet Committee seeking to figure out a healthy, sustainable diet on a global scale has concluded that consumers should reduce their red meat consumption and significantly increase their consumption of vegetables, fruits, nuts and pulses. This adds to a growing body of opinion advocating the benefits of plant…
When a producer of non-dairy ingredients approached us for help in launching a range of non-dairy products in the UK market we were very happy to take on the project.
Already a successful meat producer, our customer had moved into the vegetarian/vegan sector and wanted to improve the end product texture of their products.
Back in 2016 we were contacted by a leading cheese manufacturer who was experiencing problems with product consistency and quality resulting in long periods of down time and high levels of spoilage.
