Dairy Alternative & Plant-Based Beverages

As consumers shift toward healthier and sustainable beverage consumption, the demand for variety and desire to meet individual consumer needs is driving the dairy milk substitute market. These needs vary from awareness of food allergies and intolerances, to the desire for vegetarian options, along with seeking nature-based ways to gain other types of nutrition. These products aren’t just for vegans anymore, and demand will continue to grow!

Soy is no longer the only contender in this space and formulators are becoming more and more creative with protein sources. When formulating beverages from various grains, nuts or other plants sources, developers must contend with a variety of issues.

Grinding the nuts or grains into a fine powder can leave some residual solids that can settle to the bottom of the container. Adding fortification ingredients like calcium to improve nutrition content can also present a settling issue and therefore, not deliver what is promised on the label. Some milks like those made from coconut have nature-based occurring fats that may separate and rise to the top of the container. Others are very thin and need additional body and creaminess to create the right mouthfeel that consumers desire in milk substitutes.

Our Products

Product Type Function
KELCOGEL® Gellan Gum Learn more

Suspension
Stabilizing
Ease of Use
Mouthfeel

GENU® Carrageenan Learn more

Creaminess
Mouthfeel
Body
Range of Viscosities
Quick to Hydrate

CEKOL® Cellulose Gum Learn more

Mouthfeel
Viscosity
Suspension
Creaming Prevention

GENU® Pectin Learn more

Gelling
Thickening
Stabilizing
Acid Stability
Protein Protection

KELGUM® Xanthan Learn more

Suspension
Creaming Prevention
Mouthfeel
Body & Texture
Syneresis Control

KELTROL® Xanthan Blends Learn more

Suspension
Creaming Prevention
Mouthfeel
Body & Texture
Syneresis Control