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
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