Stabilizing Dairy Alternative Products with Nature-Powered Solutions

Plant-based proteins have the market buzzing, with food and beverage innovations arriving frequently on store shelves. But formulating beverages with alternative protein sources—whether soy, almond, oat, pea or rice – can present challenges, especially in meeting consumers’ expectations for taste, texture and visual appeal. We partnered with Innova Market Insights and Food Ingredients First to share useful insights about the global dairy alternatives market, the key challenges when formulating these products, and how KELCOGEL® Gellan Gum–a nature-based, fermentation-derived ingredient–serves as a unique, multifunctional solution in the product developer’s toolkit.