Ingredion will demonstrate the huge potential for plant-based ingredients within dairy and dairy alternative applications at the upcoming Dairy Innovation Strategies conference in Copenhagen, Denmark, 19-20 April 2023.
New dairy alternative food and drink prototypes on stand will showcase the innovative functionality of Ingredion’s plant-based solutions, while technical experts explain how these can be formulated to deliver high-quality taste and texture — even within tough dairy and dairy alternative processing conditions.
Dairy manufacturers recognise the opportunity to increase plant-based formulations within their product portfolios, but successfully balancing functional and nutritional benefits can be challenging. Brittany VanBuskirk, Plant Based Proteins Global Applications Lead at Ingredion, will be tackling this issue in her conference session, ‘Powering Dairy Alternatives: The Functional and Nutritional Benefits of Plant Proteins’ (19-04-2023, 12:00 PM). The presentation will look at how to overcome formulation challenges across a range of applications, including dairy alternative cheese, beverages, yoghurt and ice cream, and will include practical insights into combining functional plant-based ingredients to optimise nutrition, taste and texture.
Said Kathryn Bailey, Dairy and Dairy Alternatives Category Lead at Ingredion: “Healthy and delicious is a must-have combination for today’s lifestyle-conscious consumers, and plant-based dairy products are no exception. We know that one of the biggest challenges facing manufacturers is creating non-dairy alternatives that don’t disappoint on sensory appeal and eating experience. This is where Ingredion can really add value. Alongside our sustainable plant-based solutions and broad portfolio of ingredients, we provide hands-on application expertise to create formulations with that winning combination of great taste and texture.”
Ingredion is inviting delegates to sample its latest innovations and discover the potential of plant-based in dairy and alternative dairy applications by visiting the team at Stand 11. Whether it’s a vegan cream cheese, a vegan chocolate drink with a Nutri-Score of ‘A’ or a tasty hybrid yoghurt made with faba bean protein, find out how Ingredion’s broad range of proteins, sweeteners, flavour modulators, flours and starches help deliver the delicious, nutritionally balanced and clean-tasting products consumers prefer.
Concluded Bailey: “Innovation is our priority. We want to inspire the next generation of plant-based products and continue to explore new ways to improve the sensory appeal of both dairy and dairy-free products, while also supporting their nutritional value. Our clean-tasting, functional ingredient solutions and pioneering texturising capabilities are helping manufacturers meet consumers’ taste and texture demands.” For more visit ingredion.com
