Plant-Based Cheese Alternatives

Plant-based cheese alternatives can be one of the most technically challenging applications to formulate. Besides replicating that all-important dairy taste, consumers also want a product that spreads, melts or stretches like cheese. Let us help you find the functionality and structure you’re looking for in your plant-based cheese alternative. We can help you create textures, bind water, compensate for lost creaminess, reduce syneresis, and improve melt-down and flavor release. Discover our portfolio of sustainably sourced and produced texture solutions that can help you overcome these unique plant-based challenges and meet your clean label goals.

Formulations

Product Type Function
GENULACTA® Carrageenan Learn More

Body
Mouthfeel
Firm & Spreadable Texture
Syneresis Control
Works in Acid Protein Systems

GENU® Gum Refined Locust Bean Gum Learn More

Synergy with Carrageenan & Xanthan Gum

KELCOGEL® Gellan Gum Learn More

Firmness
Elasticity

KELTROL® Xanthan Gum Learn More

Water Binding
Enhances Viscosity
Process Tolerant

NUTRAVA Citrus Fiber peak Learn More

Label-Friendly
Emulsion Stability
Syneresis Control
Viscosity
Smoothness, Spreadability

SLENDID® Pectin Learn more

Mouthfeel