For today’s plant based consumer, simply being “dairy free” is not enough. Non dairy alternatives have to perform on taste, texture and eating experience: cheese must melt, cream must whip, ice cream must have a creamy mouth feel.
Working closely with individual customers and our partner, Hydrosol, we develop customised stabilising and texturising systems for a range of dairy alternatives. These systems impart properties that are very close to those of foods made from cow’s milk. For example:
Cultured non-dairy yogurts and desserts: Based on alternatives like almond and coconut milk. No milk components, soy or gluten but have a texture like that of traditional yogurt.
Plant based alternatives to cheese: Without milk components or gluten. Can have the same melting and slicing properties as the animal based version. We also supply vegan starter cultures.
Non diary ice cream: Made without milk components, soy or gluten. Soft melting, with a creamy mouth feel.
Non dairy cream: Easy to use with a high whipping volume and the required fat content.
Non dairy cream cheese: Without milk components, soy or gluten. Light in colour, with a creamy texture.
Non dairy milk: Without milk components, soy or gluten with an appealing flavour
To learn more about our partner’s expertise in the dairy alternative sector – click here
To discuss how we might help you , please give us a call.