PLANT BASED DAIRY ALTERNATIVES 2022
KERRY
BC30TM probiotic for
plant-based products
September/October 2022 ¦ international-dairy.com · 33
FACT BOX:
Palsgaard MilkFoam 204 key features:
ǝ Custom-designed emulsifier and stabiliser blend
developed for barista milk and plant beverage.
ǝ Facilitates incorporation of air, ensuring a stable,
dense and uniform foam which is easy to work with
by Baristas
ǝ Helps to reduce unwanted foaming in mixing process
before UHT treatment
ǝ Can be used for both pouring milks/creamers and
barista milks
Palsgaard MilkFoam 204 key benefits
ǝ Provides an even suspension of particles at elevated
temperatures in the liquid
ǝ Provides a rich and creamy foam with great
organoleptic properties
ǝ Improves overall operational equipment efficiency
ǝ Can be utilized across multiple applications
Palsgaard MilkFoam 204 customer value
ǝ Higher user and consumer acceptance
and sales potential
ǝ Longer product shelf-life (around nine months)
ǝ Better product quality
ǝ Launch a versatile product for drinking and for
frothing
ǝ Potential of more efficient production by increasing
the overall equipment efficiency
ǝ Low dosage / cost saving
ǝ Extend market share to brand CO2 neutral products
Spore-forming probiotic BC30TM improves
protein absorption from plant sources, a new
clinical study has shown. The findings are
significant for food and beverage manufacturers
because they demonstrate potential
to offer an additional benefit in plant-based
products containing BC30. There may be opportunities
for products targeting seniors –
who typically require higher protein intake to
maintain muscle mass – as well as vegetarians,
vegans, and athletes.
Part of Kerry’s ProActive Health Portfolio,
BC30 is a patented spore-forming probiotic
which can be used in a range of food and
beverage products. It is backed by over 25
published papers, including a 2020 study
demonstrating that it supports protein absorption
from milk protein concentrate.
A new study found that Spore-forming
probiotic BC30TM improves protein
absorption from plant sources (photo: Kerry)
Li Ying says: “We want it to be easy for baristas to incorporate
the latte art, and it also needs to be the correct
consistency for consumers to enjoy.”
“Palsgaard MilkFoam 204 is used to create plant-based
'milks' which have good frothing capabilities, and they
can be sold to both food service and household. Many
people have milk frothing devices at home, and with
these three recipes you just put the milk into the machine,
press a button and you will get a very good foam
to add to your coffee.”
Another plus point for Palsgaard MilkFoam 204 is that
it can be used in very low dosages to create the desired
effect, which consequently delivers a cost-saving to
manufacturers.
Experience plant-based palsgaard
Palsgaard has developed a series of plant-based recipe
concepts to help demonstrate how its emulsifiers and stabilisers
can help customers create new products. These
concepts form part of its latest plant-based campaign –
Experience Palsgaard – which aims to bring together its
unrivalled technical knowledge with its network of regional
application centres and the latest consumer insights.
To find out more, visit
www.palsgaard.com/p-b-experience.
/international-dairy.com
/p-b-experience
