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Yogurt alternatives Whether squeezable, spoonable, drinkable or ambient, yogurt alternatives are mimicking dairy products in all formats and also trying to one-up them with higher protein content. In the US and Europe, the trend favours plant-based yogurt alternatives with a high protein content. This can be achieved by utilising various plant protein sources: almond, oat, coconut, pea and blends. However, some of the unfavourable taste components of certain plant proteins are difficult to mask. Consumers also expect their yogurt alternatives to have the same rich mouthfeel, texture, creaminess and appearance of dairy. The secret to achieving success in plant-based yogurt alternatives is choosing the right stabiliser system. In addition to contributing to texture, body and mouthfeel, it can help solve the most common challenges in both stirred and sippable formulations: syneresis control, suspension of insoluble particles and protein protection. Find nature-based solutions here. Beverage alternatives

In the competitive dairy alternative beverages market, texture and mouthfeel are what can drive loyalty. Clean label-friendly ingredients can also help you stand out to consumers who are interested in plant protein drinks that are 'good for you' and 'good for the environment too'. However, consumer preferences are often decided by region and can vary from a thin and silky mouthfeel to full-bodied richness. A nature-based stabiliser can help you tailor the mouthfeel of your beverage, so it tastes more indulgent, provide stability, and enhance the suspension of nutrients or cocoa. From creaming and phase separation to viscosity, CP Kelco has the nature-based ingredients to solve any plant protein challenges and complement your formulation. Find nature-based solutions here. Meat alternatives

The next generation of meat alternatives is about delivering an indulgent, meat-like eating experience with a more recognisable ingredient list. However, getting plant protein to behave like animal protein texture is challenging because it does not have the bite or chewiness of meat. Methylcellulose has been a common binder because it forms a firm gel when heated and helps to provide a firm bite to replicate the look and texture of meat. Now, clean label-friendly alternatives exist that can also enhance juiciness and texture. See our meat alternative solutions here. Let us help you find the best solution to meet your plant protein challenges and deliver a more indulgent texture. Our unique portfolio of ingredients is derived from renewable raw materials to preserve nature’s amazing functionality. For more information, reach out to us at cpkelco.com/contact.