Improvement and enrichment of milk alternatives

through the use of Herbafood products

Benefits

Scope

Herbafood ProduCts

(Acidified) vegetable drinks (oat, soy, almond, pea)
  • Texturing and stabilization
  • Improved mouthfeel
  • Emulsifying properties
  • Clean Label declaration
  • Protein stabilization

Vegetable yogurt alternatives
  • Texturing and stabilization
  • Soft, creamy mouthfeel
  • Minimization of syneresis
  • Shear thinning effect
  • Clean Label declaration

  • Texturing and stabilization
  • Improved mouthfeel
  • Natural fat structure
  • Surface gloss
  • No influence on fermentation
Vegetable spreads, cheese alternatives
  • Texturing and stabilization
  • Emulsifying properties
  • Improved mouthfeel
  • Improved spreadability
  • Natural fat structure
  • Substitution of conventional stabilization systems
  • Minimization of syneresis
  • Clean Label declaration
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