#5 Hybrid creamy choco dessert
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The consumer
Maria loves indulgent dairy products but also makes conscious choices for the products she buys.
The market
Despite 24% of European consumers indicating that they would not consider 100% plant-based alternatives, 50% state that they want to incorporate more sustainable foods with a reduced carbon footprint into their diets.*
The prototype
Our product developers created this recipe that combines the best of the dairy & plant-based worlds in terms of nutrition, taste, and the environment. By combining milk, cream, pea proteins, and vegetable fat together, it focuses on the needs of consumers wishing to balance their animal- vs. plant-based intake.
Through a combination of label-friendly UniPECTINE® pectin and Trilisse® (a functional texturizing starch system), this hybrid creamy chocolate dessert offers an indulgent mouthfeel and shiny appearance, without syneresis.
The key solutions
Trilisse® functional texturizing system
- Label-friendly blend of corn starch and pectin.
- Stabilizes the yogurt.
- Compensates the functionality of the dairy proteins in terms of mouthfeel and texture.
- Shiny appearance.
- Limits syneresis during shelf-life.
PURIS™ Pea protein
- Plant-based high protein content isolate.
- Derived from yellow peas.
- Gelling and binding properties make it ideal as a dairy replacement.
UniPECTINE® pectin
- A low-methoxyl conventional pectin.
- Strongly delivers towards the texture and mouthfeel of the finished products.
- Compatible with organic labeling requirements.
*Innova Market Insights category survey, 2024
**PURIS™ Pea is a licensed trademark of PURIS Proteins