Ingredient suppliers highlight the latest solutions in cultures and enzymes
BINDING ENZYMES IMPROVE TEXTURE
Plant-based dairy is experiencing rapid growth because of successful efforts to enhance the taste and texture of vegan dairy products. A&B Ingredients offers Probind TG enzymes and blends designed to improve texture and yield in dairy and non-dairy applications. Probind enzymes are functional ingredients that bind proteins, improving viscosity, texture, and creaminess in non-dairy products such as fresh cheese and yogurt. The products can increase cheese yield and improve texture in full-fat and skimmed yogurt while reducing production costs, the company says. In plant-based fermented products, Probind improves texture and viscosity without using stabilizers or texturizing additives.
Exclusive Insights: Get the scoop on the latest news and trends in the dairy industry through our premium online content and Dairy Foods eNewsletters, delivered weekly and monthly.
Professional Development: Don’t just consume the news by reading, listen and watch it! Dairy Foods videos and podcasts bring on key executives and figures in the dairy industry to discuss what’s going on for them and what’s happening in the industry and what new products, events or company milestones are on the way.
Educational Opportunities: Our on-demand webinars bring voices from the dairy industry to inform and educate fellow dairy professionals on a variety of topics that will help their business and products succeed in the market.