To help producers meet consumer demands for plant-based products delivering on taste, nutrition and sustainability, Chr. Hansen has developed a range of VEGA Boost cultures, its newest addition to the VEGA Culture Kit.
Chr. Hansen has extended its range of cultures for plant-based dairy alternatives and used them to create a dairy-free fava bean cream cheese that provides good taste, nutrition and sustainability in a formulation which can be allergen-free.
Development of the cream cheese was performed using expertise and ingredients from Ingredion, AAK and Givaudan, who have been working together with Chr. Hansen on new plant-based dairy-alternative concepts at MISTA, a California-based future-food innovation ecosystem. Fava beans proved to have the right sensory, affordability and physical properties to create a product with the functional and nutritional properties needed in a spreadable vegan cream cheese.
The fermented fava bean cream cheese alternative can easily be tweaked by using flavours or spices that meet regional preferences for taste, texture and appearance.
Phone: 03 9762 9600
Loryma Lory Crumb extruded flakes
Loryma Lory Crumb extruded flakes now come in milk protein and rice flour varieties.
Loryma Lory Crumb breading ingredient portfolio
The Lory Crumb portfolio includes a number of extrudates in various shapes and colours for...
Acrylerase enzymatic solution to reduce acrylamide levels in soluble coffee products
c-LEcta and ANKA have developed Acrylerase — a new food enzyme to reduce acrylamide in...
