Ready to break through with the most appealing plant-based yogurt, milk or cheese? Easier said than done. Because to create the rich, creamy dairy-like textures your consumers desire, you'll need specialized understanding of consumer preferences, non-dairy ingredient functionalities and processing conditions.
That's where Ingredion's experts in plant-based protein can help. 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 — so you can get to market faster with plant-based dairy solutions that: