Oats have well and truly earned their place in the small but growing plant-based ice cream sector, according to new data. But brands still must elevate consumer expectations of texture.
The Danish company says it’s among the first to successfully adapt traditional cheesemaking techniques in the manufacture of plant-based cheese. Now, FÆRM has joined the Venture Lab accelerator program in a bid to commercialize its patented technology.
Vegan ice cream has been tipped as a top trend for the category. But European challenger brands are cool on its prospects, suggesting instead that consumers prefer familiar flavours and dairy-based favourites.
Sophie’s BioNutrients has collaborated with the Danish Technological Institute to develop a dairy-free chlorella-based ice cream that mimics the texture of its conventional counterpart.
The Hershey Company has filed a patent application covering the substitution of dairy solids with roasted grain flour, which it says yields ‘improved organoleptic and rheological properties’ over known dairy-free chocolates.
Having initially voted in favour of banning descriptive terms such as ‘buttery’ and ‘creamy’ for dairy-free products, the European Parliament has dropped Amendment 171.
What happens when a traditional dairy company expands into plant-based? Is there cross-contamination risk? Do consumers kick back? Are players tempted to drop dairy completely?
Israeli start-up Remilk hopes to replace cows as ‘food factories’ with its microbe-based ‘milk’. Co-founder Aviv Wolff tells FoodNavigator the product is functional, versatile, and ‘behaves the same way as cow’s milk’.
Jindilli Beverages produces a palm and dairy-free alternative to milk, creamers and butter under its Milkadamia brand. The company’s CEO shares his views on the need to challenge the prevalence of products containing dairy and palm oil for the health...
Israeli start-up ChickP believes its line of next-generation chickpea isolates could help chickpea-based dairy alternatives become a rising star in the plant-based space.
The Israeli foodtech company has developed a world-first technology that enables the extraction of 70% protein concentrate from chickpeas, which it has used in prototypes for various applications, including snacks, dairy alternatives, meat analogues and...
French start-up Tomm' Pousse swaps cow's milk for cashews to make its vegan Camemvert that is aged (and mouldy) like traditional Camembert. "Our product is for everybody - including the French," it says.
Chestnuts can add creaminess to dairy-free products, work well in gluten-free bakery and are naturally sweet allowing for sugar reduction, giving them massive potential beyond Christmas, says supplier Porter Foods.
