Enzymes for Plant-based Dairy Alternatives

Strengthen your plant-based products in a growing market

Plant-based milk alternatives are the biggest category in the plant-based dairy market by far. Growth is expected to come from new formulations – such as oat milk – and innovative products like plant-based cheese or ice-cream. In terms of ingredients, oats are on the rise in the sector of plant-based drinks due to their natural flavour, good reputation and their content of fibres. Additionally, oat is seen to be more sustainable than other alternatives, which makes it a great growth opportunity for producers.

Create appealing diary alternatives with excellent mouthfeel and taste

Depending on the type of raw material, viscosity and content of fibres in the suspension, mouthfeel and sweetness can differ between plant-based drinks. Fibres, also called non-starch-polysaccharides (NSPs), can be soluble or insoluble and depending on the composition they can have a substantial water binding capacity and therefore increase the viscosity in the drinks. In general, plant proteins show poor solubility which leads to separation during the process. To achieve a high protein content in the final drink enzymes are the right tools to increase protein solubility. 

Throughout the production process, properties of plant-based drinks can be adjusted and improved by using enzymes. With regards to the raw material, production process and desired outcome, AB Enzymes' product portfolio for plant-based drinks offers different types of enzymes that can help to produce delicious plant-based dairy alternatives consumers will like: