Dairy & Plant-Based Alternatives
Product development, texture and stability in dairy and plant-based systems
In dairy products and plant-based alternatives, texture and stability depend on the interaction between proteins, fats, water, functional ingredients and process conditions.
We develop and reformulate products with how they behave during manufacturing and storage in mind.
Product families
The product types we know in depth — and the technical factors that affect product performance.
- 01
Milk & dairy drinks
Flavored milk, fortified drinks and drinkable dairy systems. Proteins, fat, viscosity, heat stability and homogenization — within the dairy matrix.
- 02
Yogurts & fermented dairy
Set, stirred and drinkable yogurt, kefir and other ferments. Fermentation, acidification, protein gel, culture selection and syneresis control.
- 03
Concentrated dairy products
Greek-style yogurt, skyr, labneh and high-protein bases. Solids and protein concentration, texture, whey handling, and separation or filtration where relevant.
- 04
Fresh cheeses & spreads
Fresh and soft cheeses and dairy spreads. Protein structure, emulsions, fat–water balance, salt, pH and behavior during processing.
- 05
Dairy desserts & creams
Puddings, creams, spoonable desserts and dairy bases. Gelatinization and thickening, flavor, creamy texture and stability.
- 06
Plant-based drinks & creams
Soy, oat, almond and other bases. Protein compatibility, emulsion stability, sedimentation, grittiness and heat behavior.
- 07
Plant-based ferments & desserts
Yogurt alternatives, desserts and plant-based ferments. Suitable cultures, structure formation, water retention, acidity, flavor and syneresis.
- 08
Cheese alternatives & hybrids
Formulations with fats, starches and plant proteins, and combinations of dairy and plant ingredients. Spreadability, cutting, heating and stability — adapted to each product.
Technical challenges
Questions that come up again and again in dairy and plant-based projects — and what we look at to answer them.
Is the yogurt releasing whey or losing firmness?
We evaluate the protein network, solids, pre-treatment, fermentation, shear and stabilization.
Do lumps or precipitates appear after heating?
We look at protein–pH–mineral interactions and the effect of heat treatment.
Is a high-protein formula gritty or too thick?
We study protein selection and hydration, solids balance, processing and texture.
Does a plant-based drink settle or separate?
We check particle size, emulsion and suspension stability, homogenization, solids and viscosity.
Is fermentation not developing the expected flavor or structure?
We evaluate cultures, matrix fermentability, acidification curve, temperature and post-acidification.
Is a cream losing its emulsion or showing free fat?
We examine the fat phase, emulsifiers, homogenization and heat treatment.
Does cutting fat, sugar or lactose change the product?
We work on restoring body, sweetness and sensory profile, including enzyme technology considerations where relevant.
Works in the lab but loses texture on the line?
We review shear, pumps, temperatures, times, cooling, mixing and filling.
Processes & technologies
The process is chosen based on the product, equipment, thermal conditions, packaging and the validation required. We develop the formulation and support its adaptation to the process.
- 01
Raw material, solids & protein standardization
Adjusting composition and concentration as the basis for stability and texture.
- 02
Hydration, mixing, emulsification & homogenization
Bringing protein, fat and stabilizers together under the right conditions.
- 03
Pasteurization, UHT & thermal strategies
Assessing compatibility with the product and the manufacturer’s equipment, and planning the required validation.
- 04
Fermentation, cultures, acidification & cooling
Process variants, acidification control and post-acidification.
- 05
Separation, concentration & filtration
Only where relevant — for example in strained products like Greek-style yogurt.
- 06
Packaging, mechanical handling & cold storage
Product handling, cold chain and fit with the equipment and line.
From lab to production
In dairy and plant-based systems, the same ingredient can behave differently when the mixing sequence, heat treatment, homogenization or cooling changes.
Depending on the project, we carry out formulations, comparative trials, prototypes and technical support for pilot and transfer to production. Safety, thermal process and shelf life require specific validation.
Developing a dairy product or a plant-based alternative?
Tell us which product you need to develop or which technical problem you want to solve.
Contact us