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How To Develop Dairy Free Alternatives That Deliver On Texture, Functionality & Taste

The market for dairy free foods is surging in the UK and elsewhere in Europe but developing dairy alternatives that deliver on texture, functionality, flavour and appearance is challenging.

This is where Andina Ingham can help.

Our partner Hydrosol is a global leader in the development of stabilising systems for vegan alternatives to dairy products.  These systems bring a familiar consistency, balanced sensory factors and good processing characteristics to a range of dairy alternatives.

Andina Ingham’s technical experts work side by side with our customers to develop the optimum recipe formulation based on Hydrosol’s range of stabilising systems for vegan alternatives.

We can offer dairies, manufacturers of snacks and condiments and processed cheese factories numerous possibilities for producing appealing cheese alternatives. Batch production is easy.  The equipment needed is a jacketed cooker with high speed mixing or homogenisation and a filling line.

This November, at Food Matters Live, Andina Ingham will be presenting a selection of dairy free products made with some of Hydrosol’s latest generation stabilising systems.  Come to Stand B55 to talk to our experts and to sample the vegan feta, vegan cream cheese or vegan cottage cheese.

To register your interest or book a slot to speak with one of our technical experts – click here

To read more about our work in dairy alternatives click here

 

 

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