Dairy Processing - September 2021 - 31

DEPARTMENT TAG
lattes contain plant proteins and prebiotic fiber.
" In dairy alternatives, sugar content can be a concern, " Ms.
Addington said. " Many consumers are attracted to plant-based
alternatives because they perceive them as healthier options
to their full-dairy counterparts. But, if formulators bump up
the sugar content to combat off-flavors, that may be a nonstarter
with shoppers.
Cargill created a reduced-sugar plant-based yogurt prototype
using stevia leaf extract and erythritol. This yogurt prototype
features a 70% reduction in sugar, with just 6 grams of sugar per
serving, compared to the full-sugar option packed with 20 grams.
" Using coconut cream as the starting base, we turned to pea
protein, a functional
label-friendly starch
blend and pectin
to control syneresis
and create the rich,
creamy texture and mouthfeel
consumers associate with yogurt, " Ms. Addington said.
Kerry, Beloit, Wis., offers functional oat powders for a
range of applications. They are readily soluble and assist
with emulsification.
" After sourcing our oats, they are steeped in hot water
to create a mash, " said Kyle Kamp, director of business
development for dairy at Kerry. " This process emphasizes
texture control, bringing out the natural sweetness of the oats
while eliminating sliminess and grittiness. The result is no
separation, no waste product, 100% of the oat is utilized and the
quality maintained. "
Ingredion's functional native starches and flours from corn,
tapioca, rice or potato deliver thickness and creamy mouthfeels
for plant-based yogurt, sour creams and ice cream applications.
The company offers a systems approach that may leverage three
or four ingredients from its portfolio of ingredients to reach
finished product attributes.
" We work closely with R&D teams to discover the right
combination of ingredients for ease of use in the manufacturing
process while providing quality, consistency and formula
protection, " Mr. Gonzales said. " These clean-label ingredients
help brands differentiate their products by creating texture
stability requirements, all while maintaining a simple label. "
THE UNIQUENESS OF CHEESE
With vegan cheese, where unique functionality is required,
Ingredion has a portfolio of modified food starches and
hydrocolloids that have been tested and proven to deliver
functional differentiation. Through the careful selection and
combination of these ingredients, the company has created
vegan cheeses that shred, melt, spread and slice.
Planteneers GmbH, Ahrensburg, Germany, offers
alternative dairy ingredient systems made from vegetable
proteins and starches. This allows for the manufacture
of a range of cheese alternatives, from standards such as
slices and grated pizza toppings to specialties such as vegan
alternatives to cream cheese, cottage cheese and feta.
" Each component of the system fulfills a specific function, "
said Brian Walker, global commercial director. " This includes
adjusting the melting behavior, shredding ability and elasticity
From a functional perspective, plant-sourced fats, such as palm,
palm kernel and coconut oils, help replicate the creamy mouthfeel
consumers expect in dairy-alternative applications.
DAIRYPROCESSING.COM | SEP 2021 31
Good Foods, Edlong Corp.
http://www.DAIRYPROCESSING.COM
Dairy Processing - September 2021

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