Consumers expect a lot out of their dairy-alternative beverages, from simple labels to reduced sugar, higher protein, improved mouthfeel, enhanced functionality and ingredients from sustainable sources. When formulating in the dairy alternative category, whether the product is based on rice, nuts, grain or soy, developers must contend with a variety of challenges including:
- Particulate suspension
- Emulsification
- Mouthfeel
When compared to a dairy-based beverage, a plant-based beverage will inherently lack two major components: protein and texture. In order to provide a recognizable and pleasant drinking experience for the consumer, formulators need to nutritionally fortify the beverage with an additional protein source and enhance its texture with stabilizers.
In addition to protein and texture, formulators must also stay abreast of consumer trends, such as reduced sugar and sustainability. By working with the SOLUTION from Sheekharr, you can deliver on these consumer needs and meet your formulation goals. Leverage our tools and capabilities to stay ahead of your competition.
