Formulating high-performing plant-based dairy products requires overcoming complex technical challenges. From achieving ideal mouthfeel and protein content to improving stability and functionality in various applications, the right ingredient solutions are critical to product success.

In this technical webinar, formulation experts will showcase how targeted enzyme technologies can solve common formulation issues in plant-based milks and cheeses. Discover how to address issues such as separation and curdling, poor foam stability, lack of body in zero-sugar formulations in plant-based beverages, and inadequate stretch and melt in plant-based cheese.

Learning objectives:

• Develop plant-based milks with improved viscosity, emulsification, and sensory appeal
• Enhance zero-sugar plant-based milks by improving body and reducing watery texture
• Modulate sugar content and unlock natural sweetness through enzymatic conversion
• Create high-protein, plant-based cheeses with improved meltability and elastic texture

Whether you're in R&D, formulation, or innovation, this session will provide enzyme-driven insights to improve your plant-based dairy portfolio.

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