- Texturing and stabilization
- Improved mouthfeel
- Emulsifying properties
- Clean Label declaration
- Protein stabilization
Milk »
alternatives.
Yoghurt»
and Cheese
alternatives
Improvement and enrichment of milk alternatives
through the use of Herbafood products
Benefits
Scope
Herbafood ProduCts
(Acidified) vegetable drinks (oat, soy, almond, pea)
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
Application areas and food trends
of fiber and extracts from Herbafood
