Rising consumer awareness on environmental sustainability, a balanced and healthy diet as well as animal welfare – all these factors contribute to the ongoing strong growth of dairy alternatives. While naturalness and clean labeling are key, the most crucial factor influencing the enjoyment of a vegan product is its sensory appeal – dominated by taste, texture and mouthfeel. Milk-like, fresh and creamy taste attributes are top-of-mind for consumers and determine a sustained market success.

However, many existing plant-based alternatives do not meet these expectations, as they are lacking complexity in taste and a mouthfeel that equals the one of animal-based dairy products.

Innovative technologies based on natural raw materials

Meeting todays’ consumer requirements, Döhler provides a portfolio of fermented ingredients to naturally modify the sensory characteristics of plant-based dairy alternatives. Based on a cultivated Fermentation process, these signature profiles help to mask existing off-notes of the base material and mimic organoleptic properties of conventional dairy products including a milk-like taste and a creamy mouthfeel. Some of our fermentates can further be used as a natural acidifier for plant-based yoghurt alternatives.

With the help of various building blocks, we can therefore create complex taste profiles that provide a full and indulging taste experience, a pleasant mouthfeel and texture while allowing for a clean label declaration.