Developing plant-based dairy with melon seed milk: ‘Fermentation generates cheese-like aromas’

Dairy alternative categories are fast expanding. Initially dominated by plant-based milk, today dairy-free yoghurt, ice cream, and cheese products are readily available to shoppers in Europe.However this last category, cheese, has proved challenging for R&D teams to meet consumer expectations on taste, texture, functionality, and nutrition. Increasingly, companies are turning to innovative ingredients to boost

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