Prinova has launched a range of premixes for dairy replacement products to help manufacturers respond to the plant-based revolution. 

In a new white paper, the company highlights the growing prevalence of vegan and other non-dairy diets and their impact on plant-based markets.

In line with Innova Market Insights’ “Plant-Forward” trend, the ever-evolving plant-based definition expands vegetarian and vegan NPD into the mainstream.

Its rising mainstream appeal will drive expansion to different regions and categories in 2021, including accelerated demand for new formats, plant proteins and more sophisticated alternatives. 

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

“One of the best strategies they can adopt is the use of nutrient-rich premixes. Our recipes demonstrate how easy it is to offer appealing dairy replacement products that meet the nutritional requirements of vegan consumers,” he notes. 

Opportunities ahead for plant-based sector
The shift toward plant-based diets has created nutritional challenges for manufacturers.

Although vegans generally obtain enough protein, it can be hard for them to consume some micronutrients in sufficient quantities. Vitamin B12, for example, is absent from virtually all plant-based foods.

To help manufacturers meet this need, Prinova has developed nutrient-rich premixes for dairy replacement products and new recipes to demonstrate how well they work. 

Made from Prinova’s 85 percent pea protein, its plant-based milk is smooth and creamy with a full yet light mouthfeel. Meanwhile, its pea protein yogurt is whiter than most plant-based alternatives on the market.

A single serving of each recipe with 25 mg of the premix contains 15 percent of the recommended intake of Vitamin B12 and 50 percent of the recommended intake of Vitamin D. 

Prinova also offers a premix optimized for plant-based cheeses, which it is showcasing in a vegan cream cheese recipe. The premixes can all be adapted to include additional functional ingredients, such as probiotics and flavorings.

The new recipes were made using Prinova’s Pea Protein 85 percent, which is high in branched chain amino acids (BCAAs) and allergen-free. 

Additionally, Prinova offers a full portfolio of other plant-based proteins, including chickpea, oat and soy, and can be used in applications ranging from sports nutrition to pet food.