ON DEMAND: Remember a child’s kaleidoscope? You put your eye to a cylinder fitted inside with angled mirrors and—as soon as you twist the end of the cylinder—there’s a changing pattern with the shifting of small pieces of colored glass. That’s also something of an apt description for the plant-based food and beverage market, which continues to capture attention as it grows and shifts.

ON DEMAND: Consumers are looking for plant-based milks with the protein content and mouthfeel of dairy. In this webinar, you will learn how our specialty enzymes can elevate your milk formulations from functionality to flavor.

ON DEMAND: Consumers continue to evolve when it comes to their expectations and choices with “clean label” food selections. Webinar panelists will discuss trends and technical solutions—for both today and tomorrow—involving clean label, plant-based, and processed foods and beverages.

ON DEMAND: This webinar will explore the steadily rising consumer interest in health and wellness. Moreover, natural and organic products are fitting consumer demand for healthier snacking, “functional” beverages as medicine, sustainability, and a new generation of plant-forward and/or plant-based meat and dairy alternatives.

ON DEMAND: We will discuss a portfolio of analytical instrumentation that helps to accelerate the formulation, development, production and quality control of novel, safe, shelf-stable and great-tasting plant-based foods.

ON DEMAND: 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.

ON DEMAND: Successfully developing and producing these products means accommodating their unique needs in both R&D and production. We will take a high-level look at how these products differ from their dairy counterparts and how this affects the choice of process styles (indirect vs. steam injection), process and temperature requirements, homogenization location and pressure requirements.