According to the Good Food Institute 2022 State of the Industry Report, US sales of plant-based dairy were USD 4.98 billion in 2022. Plant-based milk unit sales grew 19% from 2019 to 2022 compared to animal-based milk, and sales of plant-based creamer more than doubled. The challenge to food producers in meeting this demand is producing products that match the taste and appearance of the animal products they are replacing. This webinar will explore how specialty enzymes can be utilized by manufacturers to produce creamy, foamy plant-based milk, melty, stretchy cheeses, and buttery plant-based oils. Often these improvements can be made without the addition of more ingredients.
- See the size and growth potential of the plant-based dairy market.
- Stabilize plant protein in acidic drinks, and optimize the mouthfeel of plant-based milk.
- Create a creamier texture and more robust flavor in cheeses.
- Use a specialty enzyme to enhance buttery flavor in coconut oil.
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