Make ’em taste like milk!

It is no longer just for the lactose-intolerant.

Global market for dairy alternatives is valued at 20 billion USD and estimated to double by 2026 to 40 billion USD (Source: marketsandmarkets.com).

Asians have long invested in plant milks due to genetic differences in lactase enzymes.

In 2020, the Covid pandemic increased the focus on healthy functional drinks.

Exponential growth of the online shopping market features trendy products with low glycemic index, higher fibres, antioxidants, no trans fats, and higher plant antioxidants.

Plant based milk alternatives are gaining popularity with increased adoption of vegan diets, advocates of lactose-free milk and sustainability of cow’s milk impact on the environment concerns.

However, consumers are used to the creamier, rounder mouthfeel of dairy milk beverages and expect the same from plant-based alternative beverages.

Creamy and Satisfying like Milk

Your formula for non-dairy milk alternatives will revolve around rice, nuts, grains or soy. These raw ingredients are vastly different in the oil, protein and sugar profiles from that of animals’ milk.

Proteins in plant ingredients are much lesser than cow’s milk. Among the different type of plant-based beverages, rice and sesame milks have the highest total carbohydrates (>15%) and calorie amount (>130 calories), while quinoa and soy milks contain the highest protein level (>4%).

In addition, just like how consumers display preferences for the slight taste differences between the milk of cows and goats, plant-based beverages differ in tastes depending on their source of nuts or grains.

To achieve an acceptable and desirable taste profile, formulators need to enhance their non-dairy drink with different functional ingredients as well as stabilize the emulsion formed.

My team needed to refine the formula. Even though blind tests pointed to a creamy and nice flavor, it failed to stay intact when added to coffee. It separated quickly.

Christina, Beverage Application Technologist

Of Bean Odours and Precipitation Problems in Soy, Cereal and Nut Milks

Soy milk has a distinct soybean odour during the manufacturing process.

Ryoto Sugar Ester emulsifiers have been used successfully to promote the removal of this odour due to its protective effect on protein enzymes.

Soybean and nut beverages are sometimes fortified with oil to improve the oil-protein ratio and sugar added to improve palatability.

This new blend of oil-water emulsion will benefit from powerful plant emulsifiers to stabilize the emulsion for longer shelf life and better taste profile.

Microbial spoilage emulsifiers may aid in prolonging shelf-life of the plant milks.

UHT makes the flavours go off

Plant-based beverages are usually subjected to ultra-high-temperature (UHT) treatment.

These heating processes denature proteins and results in precipitation. Beverage developers find it challenging to balance the sensorial profile changes and ready-to-drink (RTD) sterilization requirements.

Role of Sucrose Fatty Acid Esters In Non-Dairy Plant-based Beverages

Do you specialize in soy, rice, oat, almond, cashew, hemp seed, or hazelnut alternative milks?

If you want your plant-based beverage brand to shine, you need to master your raw materials’ physiological attributes to create stable desirable flavours and textures.

With the large variety of sources for plant-based alternative drinks, the different nutrient profiles and characteristics make quality emulsifiers a necessity. 

From creaminess, mouthfeel, and colour to the combination taste in dishes and coffee, consumers want their plant-based beverages to feel and taste like milk.

Your formula consisting of plant stabilizers, oils and other natural additives will work synergistically with Ryoto™sugar esters to arrive at the consistent sensory profiles of regular cow’s milk.

Ryoto Sugar Esters, with its targeted span of HLB values for oil-in-water emulsions, can help you achieve your sustainable formula!

This works so well in the making of my almond milk. Ryoto Sugar Esters are able to boost the other stabilizers to make the textures much more consistent!

Mabel, Beverage Formulator TEam

Having Sweetener Woes?

Developing the perfect plant-based beverage is no small feat. As consumer demand for healthier and more sustainable alternatives grows, food technologists face the intricate challenge of achieving the right balance of sweetness. Striking a balance where the beverage is neither too bland nor overly sweetened is crucial for consumer satisfaction. Let’s delve into some of the sweetening formulation challenges faced in this endeavor.

The Delicate Dance of Flavor Balance

One of the primary challenges in sweetening plant-based beverages is avoiding a bland taste while steering clear of an overly sweet, artificial profile. Natural plant-based ingredients often come with their unique flavor profiles, which can be delicate and easily overshadowed by excessive sweeteners.

Natural vs. Artificial Sweeteners

Choosing the right sweetener is critical. Natural sweeteners like stevia, agave nectar, and fruit extracts are popular, but each brings its own set of challenges. Stevia, for instance, has a distinct aftertaste that can be off-putting if not carefully balanced. Agave nectar, while natural, can add an unwanted flavor complexity that might not complement all beverage bases. Artificial sweeteners, on the other hand, can leave an artificial aftertaste, detracting from the natural appeal of the beverage.

Masking Off-Flavors

Plant-based ingredients can sometimes carry inherent off-flavors that need to be masked without overwhelming the product with sweetness. This requires a sophisticated blend of sweeteners and flavor enhancers to create a harmonious taste profile. Achieving this balance often involves extensive trial and error, as well as a deep understanding of how different sweeteners interact with the base ingredients.

Consumer Preferences and Health Considerations

Today’s consumers are more health-conscious than ever. They seek products that are not only delicious but also have a clean label with minimal processing and natural ingredients. This trend adds another layer of complexity, as food technologists must formulate beverages that satisfy the palate without resorting to high levels of added sugars or artificial sweeteners.

Stability and Consistency

Ensuring that the sweetness level remains consistent throughout the product’s shelf life is another critical challenge. Natural sweeteners can sometimes degrade or change flavor over time, affecting the overall taste experience. This requires careful selection and testing of ingredients to ensure stability and consistency in the final product. Look no further as Almendra’s steviose comes patented with high purity guaranteed!