1. Formulating alternatives to dairy products

Historically, plant-based alternatives have competed with dairy products in the beverage and ultra-fresh segments. Mostly soy-based, the market share of plant-based "yoghurts" was around 2% by volume in France and up to 15% of "milks" in the USA

You do not have access to this resource.

Exclusive to subscribers. 97% yet to be discovered!

You do not have access to this resource. Click here to request your free trial access!

Already subscribed? Log in!

Ongoing reading
Formulating alternatives to dairy products

Previous
page Plant-based alternatives to dairy products – Levers and issues for innovation

Fermentation of seed legumes

Article included in this offer

"Food industry"

( 266 articles )

Complete knowledge base

Updated and enriched with articles validated by our scientific committees

Services

A set of exclusive tools to complement the resources

View offer details

Bibliography

(1) - WILLETT (W.), ROCKSTRÖM (J.), LOKEN (B.), SPRINGMANN (M.), LANG (T.), VERMEULEN (S.), GARNETT (T.), al - Food in the Anthropocene: the EAT–Lancet Commission on healthy diets from sustainable food systems. - In The Lancet, vol. 0 (2019) – 10.1016/S0140-6736(18)31788-4
(2)...

You do not have access to this resource.

Exclusive to subscribers. 97% yet to be discovered!

You do not have access to this resource. Click here to request your free trial access!

Already subscribed? Log in!