Plant‑Based Alternatives – Oat, Almond, Soy, Coconut & Beyond

Plant‑based milks, yogurts, cheeses, and ice creams face unique challenges: thin mouthfeel, protein sedimentation, and off‑flavors. Our ingredients solve these naturally.

• Inulin (short‑ or long‑chain): The gold standard for plant‑based dairy alternatives. Short‑chain inulin adds clean sweetness and improves solubility in barista‑style oat milks. Long‑chain inulin creates a fat‑like creaminess in vegan cheeses, yogurts, and ice creams – without animal fats or gums.

• Resistant Dextrin: Stabilizes plant protein suspensions (pea, soy, almond) in ready‑to‑drink beverages. Prevents sedimentation and adds soluble fiber. Also improves foam stability in plant‑based lattes.

• Polydextrose: Provides bulk and freeze‑thaw stability in vegan ice cream. Reduces the beany or grainy notes of some plant proteins.

• Maltitol: Sweetens sugar‑free plant‑based chocolates, puddings, and frozen desserts with a clean, sugar‑like profile. Low glycemic and tooth‑friendly.

• Oligosaccharides – FOS, GOS, XOS, IMO: Add prebiotic fiber to plant‑based yogurts and kefir alternatives. GOS is especially valued for mimicking the prebiotic profile of dairy milk.

Clean label advantage: Replace starches, gums, and artificial thickeners with our naturally derived fibers. Your ingredient deck becomes shorter and more consumer‑friendly.