As the plant-based food and beverage market continues to grow rapidly, non-dairy frozen dessert launches are keeping pace.
When developing a non-dairy frozen dessert, formulators are faced with a number of challenges before arriving at an ideal finished product. In many cases, formulators are tasked with addressing several formulating challenges.
As with many non-dairy applications, non-dairy frozen dessert formulators must work to deliver a recognizable and enjoyable eating experience that mimics that of full-dairy counterparts. Often these challenges are resolved with the addition of hydrocolloids or a stabilizer system.
In order to recommend a stabilizer that best meets your product development goals, our Gum Gurus will often talk with you to get a better understanding of the specifics of your formulation and manufacturing process.