Indulgent products, often linked to premium foods, are in high demand. Creamy dairy desserts, such as flans, gelled milks or panna cotta, are the ideal products for consumers looking at smooth and rich mouthfeel to provide pleasure and satiety. But how can dairy product developers differentiate by creating an extravagantly creamy texture in a low calorie dessert?
In this white paper, you will learn how Algaia’s application team managed to meet the challenge by comparing various technologies and developed an innovative texture in dairy desserts.
