Dairy Processing - September 2021 - 32

FORMULATIONS
of the end products. The actual manufacturing process of
the plant-based cheese alternatives takes place in a mixing
system with heating capability and high shear force, which
is relatively simple to implement
if the right ingredients
are available. "
Plant-based yogurts are not
as challenging as vegan cheese,
as it is a much less complex
system that is less dependent
on milk fat. Chr. Hansen,
Milwaukee, now offers a culture
non-dairy alternatives tasted more like traditional dairy,
36% wished they tasted more like the base ingredient,
but with a more indulgent and creamy taste.
" To meet the different consumer needs, we have
added vegan dairy taste modulators to our portfolio, "
Ms. Liu said. " These modulators neutralize the
base without imparting flavor and elevate the base
ingredients with mouthfeel and creaminess without
changing its directional flavor. For instance, when a
modulator is applied to an oat milk, it will still taste
like oats, but much creamier and richer. "
Travis Green, vice president of wholesome food
ingredients, ADM, Chicago, said, " As flexitarians seek
out plant-forward dairy products, many are looking for
specific plant protein sources. In fact, our research shows
that the type of plant protein is important to 88% of global
plant consumers and 92% of US plant consumers. On top of
that, consumer perceptions of factors like the taste of plant
proteins vary and are often connected to awareness levels of
the plant protein type and ingredient label expectation. Nuts and
seeds have the most positive plant consumer perceptions, with
beans coming in a close second. "
" These clean-label ingredients help brands differentiate
their products by creating texture stability
requirements, all while maintaining a simple label. "
Ivan Gonzales, director-dairy, confectionery and bakery, Ingredion
kit designed specifically to make vegan yogurt. It is comprised
of customizable starter cultures, probiotics and bioprotective
strains.
" Because the composition of plant bases is more varied
than traditional dairy products, it is particularly important
to utilize cultures expertly selected to meet the performance
demands of dairy-free applications, " said Ross Crittenden,
senior director for commercial development. " We aim to
leverage our deep expertise in food fermentation and history
of close collaboration with producers to help the industry
elevate the art of fermented plant-based craftsmanship.
TASTE MATTERS
In the end, if it does not taste great, consumers won't buy it. If
they are expecting traditional dairy taste, flavor systems are
paramount.
Synergy Flavors conducted several primary research
consumer studies to better understand plant-based consumers
and what they are looking for. While 41% of respondents wished
32 SEP 2021 | DAIRYPROCESSING.COM
ADM's lineup includes ingredients from more than 30 distinct
plant-based sources, including peas; chia, flax and hemp seeds;
and ancient grains, such as amaranth, sorghum and quinoa.
These come in raw, pasteurized, roasted, crisp or powder forms.
Edlong Corp., Elk Grove Village, Ill., developed vegan
dairy flavors to provide dairy taste in plant-based and vegan
applications. Jessa Friedrich, digital marketing manager, said the
flavorists leverage dairy ingredient building blocks to develop
non-dairy, masking, and mouthfeel flavors.
" Using flavors in vegan products can help on all fronts to
recreate the real dairy taste and mouthfeel as well as to mask
any off-notes from plant-proteins, " she said.
" Dairy has a very unique milk flavor that is not duplicated
with a natural flavor, " said Brian Riesterer, manager of dairy
innovation, First Choice Ingredients, Germantown, Wis. " We use
proprietary fermentation and reaction technology to create dairy
concentrates in paste, powder and liquid forms. We are now
using that technology to make vegan ingredients with familiar
dairy flavors and authentic mouthfeel and aroma. "
Planteers GmbH
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Dairy Processing - September 2021

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