Prinova launches new premixes to help manufacturers produced high quality plant-based dairy products

US – Japanese owned and US based functional ingredients distributor, Prinova, has released a new range of dairy-free premixes aimed at helping manufacturers respond to the rapidly growing plant-based market.  

According to the company, the new premixes are made with 85% pea protein and offer a plant-based milk that is smooth and creamy with a full mouthfeel.

The functional ingredients company said that it also offers a premix optimized for plant-based cheeses.

Prinova claims that its pea protein yogurt has a whiter hue than other plant-based alternatives on the market.

According to the company, a single serving of each recipe using 25mg of premix contains 5% of the recommended intake of vitamin B12 and 50% of the recommended intake of vitamin D.

It further noted that the premixes can all be adapted to include additional functional ingredients, such as probiotics, as well as flavorings.

ADVERT

Tony Gay, head of technical sales & NPD for nutrition at Prinova, said: “The rise of plant-based diets is one of the most important trends in the food industry today having created a whole new consumer segment with particular nutritional needs, and new challenges and opportunities for manufacturers.”

According to Market Research, plant-based milk now accounts for 14% of all dollar sales for retail milk.

“The plant-based meat category has the potential to reach market share parity with plant-based milk at a 13-point gain of market share of total retail meat, which is an opportunity worth $12 billion.@”

Market research

The research firm further notes that the plant-based meat category has the potential to reach market share parity with plant-based milk at a 13-point gain of market share of total retail meat, which is an opportunity worth $12 billion.

The head of of technical sales & NPD for nutrition at Prinova says that for manufacturers, one of the Gay best strategies they can adopt is the use of nutrient-rich premixes.

 “Our new recipes demonstrate how easy it is to offer appealing dairy replacement products that meet the nutritional requirements of vegan consumers,” Gay added.

Liked this article? Subscribe to Food Business Africa News, our regular email newsletters with the latest news insights from Africa and the World’s food and agro industry. SUBSCRIBE HERE

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.