To succeed in the competitive market for plant-based dairy alternatives, a premium mouthfeel and texture are essential. However, achieving good texture can be a tough task in this category, especially as consumers are seeking healthy, natural products alongside short, familiar ingredient lists.
Indeed, many traditional texturizer ingredients are either classified as E numbers or bear unnatural sounding names – which are both increasingly a turn-off for the modern consumer.
In contrast, PromOat is a natural texturizing option that supports clean and clear labels. Made from high-quality Swedish oats, PromOat is a natural source of beta-glucan, the dietary fibre in oat bran that provides important health and functional benefits. It is the perfect texturizing solution for clean-label products, with the ability to thicken and stabilize emulsions to deliver the rich mouthfeel and indulgent creaminess that consumers crave in plant-based yoghurts, beverages, ice cream, and more.
Extracted from wholegrain oats, this fully soluble oat bran fibre provides important functional and health benefits, naturally. By incorporating PromOat Oat beta-glucan into your products, you can achieve superior textures that elevate your dairy alternatives, and ultimately exceed consumer expectations.
Download the whitepaper to learn more about:
The expectations of consumers when it comes to dairy alternatives;
How traditional texturizing ingredients do not align with the desire for familiar, natural ingredients;
The common problems experienced in texturizing clean-label dairy alternatives;
The unique properties that make PromOat an ideal choice for food manufacturers and product developers dedicated to quality and innovation;
The application possibilities of this clean-label, functional, texturizing solution.
Sponsored by:
