Take plant-based dairy to the next level

Plant-based dairy alternatives keep on growing, driven by strong consumer demand for healthful and sustainable food.

For food formulators seeking to appeal to vegan, vegetarian, and flexitarian tastes, the challenge is making plant-based yogurt, milk, and cheese that is rich and creamy, with the most appealing dairy-like texture, possible. And this requires a deep understanding of:

• Product attributes that drive consumer preferences
• Ingredient functionalities and processing conditions

Co-Create with the experts in plant-based protein

At our Plant-Based Dairy Center of Excellence at the Ingredion Idea Labs^® global center in Bridgewater, New Jersey, we bring together consumer insights, formulation and processing expertise, sensory evaluations and pilot plant resources to help customers get to market faster, with products that stand out in the market. 

Plant-based protein solutions

Our portfolio of plant protein ingredients can help you to deliver the nutritional content you want while preserving good taste and texture attributes. Choose from our plant protein isolates or concentrates when you aim to deliver protein and balanced nutrition in your plant-based dairy products.

Starches and flours

Achieve just-right texture and functionality in plant-based dairy with starch solutions that deliver optimal viscosity, mouthfeel, creaminess and emulsification.

Whether you aim to manufacture clean label vegan yogurts with excellent mouthfeel and stability, or vegan cheeses that deliver on functionality and eating experience, leverage our broad portfolio of functional native starches and flours as well as our high-performing modified starches.

Hydrocolloids

Ensure quality and enhance consumer appeal with hydrocolloids that deliver just-right mouthfeel along with stability, gelling and elasticity benefits.