News & Analysis on the Dairy Industry & Markets
The multi-national will leverage animal-free caseins produced by the Paris-based start-up to bolster the nutritional and functional properties of cheese alternatives, including textures and flavors. ‘We expect to move as fast as we can’.
The patent-free, open research program aims to improve knowledge around plant and food science to drive plant-based food innovation, including improved textures, flavors and nutrients.
Vietnam’s largest dairy company will build ‘the largest dairy plant’ in the Hung Yen province, along with a dairy complex in Moc Chau Highland to bolster domestic and export capacity.
Plant-based beverages must be able to still provide a creamy mouthfeel in order to successfully convert consumers over to healthier, low-sugar options for the long-term in Indonesia, especially when these are priced at a higher tier than traditional...