Can we reverse engineer every dairy product and rebuild it with plants, molecule by molecule, or are there some applications such as yogurts or cheese where plants just don’t deliver the taste, functionality, or nutrition consumers are looking for?
Can we reverse engineer every dairy product and rebuild it with plants, molecule by molecule, or are there some applications such as yogurts or cheese where plants just don’t deliver the taste, functionality, or nutrition consumers are looking for?
In response to increased demand for plant-based dairy across all sub-categories, IFF has introduced a vegan stabilizer for plant-based whipped cream applications.