PLANT BASED DAIRY ALTERNATIVES 2022
what keeps them coming back for more. Consumers
do not want to compromise. They want the benefits of
plant-based protein as well as the creamy taste and
silky mouthfeel of dairy. Because of the health halo
surrounding plant-based products, a long list of unpronounceable
ingredients on the label may be a turn
off. Globally, consumers prefer fewer ingredients on
packaging.
The challenges
This expanded market presents a great opportunity
for manufacturers who can conquer the formulation
challenges of working with plant protein. We know that
the molecular structure and functionality of plant proteins
are very different from dairy protein. Additionally,
most dairy alternative beverages are fortified with
extra protein, calcium and vitamins, which require help
to ensure the micronutrients stay evenly suspended.
Formulators require help with the suspension of insoluble
particles and to control syneresis, as well as to
protect and stabilize the protein over shelf life.
Manufacturers have long turned to locust bean
gum (LBG), a clean label friendly thickener, to add texture
and create the right mouthfeel in dairy alternative
beverages. They combine it with gellan gum, a
multifunctional, nature-based ingredient for suspension.
However, demand for LBG, shortages and supply
chain issues have sent prices soaring. There is simply
not enough volume available, and it takes up to 10
years for new carob trees to start producing pods. So,
what is a product developer to do?
The LBG alternatives
The good news is that a new gellan gum grade, KELCOGEL
DFA Gellan Gum, has been developed that is
a dual-function solution for replacing or reducing the
need for LBG. With one ingredient, both suspension
and texture can be addressed. It delivers the functionality
of both LBG and standard gellan gum combined,
so you can remove LBG completely from your formulation
or reduce the use level of LBG. This new solution
can help product developers solve many dairy alternative
formulation challenges:
ǜ It uniformly suspends ingredients in a fluid gel
structure.
ǜ It provides a desirable viscosity – very similar to
that of standard gellan gum and LBG together –
and a creamy dairy-like texture consumers love.
ǜ It helps eliminate sedimentation of ingredients on
the bottom of the container.
2022 is being called a “high-stakes brand battleground”
for plant-based products (photo: CP Kelco)
ǜ It simplifies the manufacturing process and the
product label as one nature-based ingredient does
the work of two.
ǜ It is sustainably produced, made from fermentation
in a controlled environment that is focused on lowering
waste, saving water and minimizing carbon
footprint, unlike viscosity modifiers that come from
crops. .
ǜ KELCOGEL Gellan Gum is already a proven ingredient
for solving beverage formulation challenges.
In addition, standard gellan gum can be paired with
other viscosity modifiers such as carrageenan, xanthan
gum or NUTRAVA Citrus Fiber to tailor body and
mouthfeel. CP Kelco can help product developers find
their best option. Plant-based innovation begins with
nature-based ingredients that can help your brand
succeed in a competitive market when winning over
flexitarians is important.
1 Nov. 2021, What consumers want: a survey on
European consumer attitudes towards plant-based
foods with a focus on flexitarians. https://smartproteinproject.
eu/wp-content/uploads/FINAL_Pan-EUconsumer
survey_Overall-Report-.pdf
2 Jan. 13, 2022, Adweek.com, As 71% of Americans Dabble
in Plant-Based, 2022 will be a high-stakes brand
battle https://www.adweek.com/commerce/as-71-ofamericans
dabble-in-plant-based-2022-will-be-ahigh
stakes-brand-battleground/
3 GlobalData Sector Report: Dairy & Soy Food > Grain,
Nut, Rice, Seed Milk Alternatives and Soymilk & Soy
Drinks, Nov. 2021.
January/February 2022 ¦ international-dairy.com · 17
/Adweek.com
/international-dairy.com
