Natural citrus fibre can improve the taste, texture and nutrition profile of plant-based formulations. It is also sustainable and affordable. By Dr Brock Lundberg, PhD, President of R&D and Food Applications. Plant-Based Beverages Plant-based beverage manufacturers are seeking more natural ingredients when creating high quality drinks. This is due…
New Age Milk Protein
Current models of agricultural methods are too resource-intense: too much land is used for crops and livestock, land is fertilised too heavily and irrigated too extensively. We need to rethink how food is produced, as dictated by necessity. Examining how alternative proteins are cultivated is a good place to start.…
Dairy Alternative Trends Within Asia
Plant-based milk alternatives have been traditionally consumed in Asia in the form of tofu and drinkable soy products. However, in the recent years, consumption of Ready-To-Drink (RTD) soy drinks has increased significantly because of rising disposable income and urbanisation. Furthermore, with milk alternative manufacturers widening their distribution network and retailers…
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