Dairy Processing - September 2021 - 26

FORMULATIONS
Gaining ground
Dairy alternatives get closer to the real deal.
by Donna Berry | donnaberry@dairy-food.com
P
lant-based innovation dominated the conversation at
IFT FIRST, the virtual conference from the Institute
of Food Technologists held on July 19-21. Dairy
alternatives, everything from fluid products designed as a
substitute for milk and cream, to cultured, frozen and even
desserts, were a focal point for many ingredient suppliers who
have spent the past year developing ingredient technologies
that focus on protein, fat and flavor to deliver cleaner, simpler
and more authentic analogs.
" Unlike traditional dairy, which mostly comes from one
single source, cow's milk, vegan dairy products could be
made with a much broader selection of base ingredients,
such as nuts, seeds, legumes, vegetables, etc., " said
Heidi Liu, product manager-dairy, Synergy Flavors Inc.,
Wauconda, Ill. " Each base ingredient presents its unique set
of taste and texture challenges, for example, the astringent
and bitter aftertaste of pea protein, the cereal and
cardboardy notes of almond milk or the gritty texture of
chickpeas. The taste challenges get intensified when these
plant-based ingredients go through further processing,
26 SEP 2021 | DAIRYPROCESSING.COM
such as fermentation,
prolonged cooking
or ultra-high
heat treatment. "
PROTEIN PROFILES
Whey and casein proteins
are unique to mammalian
milk and are present in all traditional
dairy products. They assist with emulsification, texture,
mouthfeel and gelling, all while having a clean flavor profile.
They also have a protein digestibility-corrected amino acid
score (PDCAAS) of 1, making them a complete protein.
" When they are removed, it is extremely difficult to replace
both the functionality and sensory character properties, " said
Christine Addington, senior dairy technical service specialist,
Cargill, Minneapolis. " Solubility also comes into play. When
a protein has low solubility, it produces a gritty or sandy
Chobani non-dairy yogurt made with oat milk.
Good Karma Foods, Chobani

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Dairy Processing - September 2021

Table of Contents for the Digital Edition of Dairy Processing - September 2021

Dairy Processing - September 2021 - Intro
Dairy Processing - September 2021 - 1
Dairy Processing - September 2021 - 2
Dairy Processing - September 2021 - 3
Dairy Processing - September 2021 - 4
Dairy Processing - September 2021 - 5
Dairy Processing - September 2021 - 6
Dairy Processing - September 2021 - 7
Dairy Processing - September 2021 - 8
Dairy Processing - September 2021 - 9
Dairy Processing - September 2021 - 10
Dairy Processing - September 2021 - 11
Dairy Processing - September 2021 - 12
Dairy Processing - September 2021 - 13
Dairy Processing - September 2021 - 14
Dairy Processing - September 2021 - 15
Dairy Processing - September 2021 - 16
Dairy Processing - September 2021 - 17
Dairy Processing - September 2021 - 18
Dairy Processing - September 2021 - 19
Dairy Processing - September 2021 - 20
Dairy Processing - September 2021 - 21
Dairy Processing - September 2021 - 22
Dairy Processing - September 2021 - 23
Dairy Processing - September 2021 - 24
Dairy Processing - September 2021 - 25
Dairy Processing - September 2021 - 26
Dairy Processing - September 2021 - 27
Dairy Processing - September 2021 - 28
Dairy Processing - September 2021 - 29
Dairy Processing - September 2021 - 30
Dairy Processing - September 2021 - 31
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Dairy Processing - September 2021 - 40
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Dairy Processing - September 2021 - 84
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