Texture + Stability Solutions for Dairy Alternative Beverages

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Whether based on rice, nuts, grain or soy, the market for dairy-alternative beverages is growing faster than the traditional dairy beverage category.

This presents new growth opportunities for beverage manufacturers but it also comes with its own unique formulating challenges. Requirements for particulate suspension, emulsification, and mouthfeel enhancement vary between protein sources and formulation targets.

Ticaloid® Pro 181 AG is a new stabilizer for ready-to-drink beverages that provides processing efficiencies and improves process tolerance. It eliminates the need to use soy lecithin as an emulsifier and is available in non-GMO Project Verified and USDA Organic varieties.

In this white paper:

  • Sensory analysis comparing Ticaloid Pro 181 AG to traditional stabilizer system
  • Key texture terminology for describing RTD beverages
  • Prototype formulation for a honey almond milk beverage

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