Plant-Based Teamwork: Added Value Through Interdisciplinary Cooperation

Plant-based experts demonstrate their cooperation well through the example of plant-based milk alternatives. The choice of supplier for necessary ingredients or processing aids (Planteneers, Sternchemie, or SternEnzym) depends on product properties and manufacturer’s technical conditions.

Cereals, especially oats, have gained attention as beverage bases, but grain-based processes pose challenges. Technical enzymes effectively overcome these challenges, particularly in oat-based milk substitutes. SternEnzym specializes in developing and applying functional enzyme systems for vegan milk substitutes.

Different enzymes enable precise control over final product properties and production processes. For instance, various amylases adjust sweetness and viscosity of cereal beverages, allowing specific declarations like “no added sugar” or “sugar-free.” Moreover, diverse proteases modify functional properties of vegetable proteins in vegan milk alternatives, like solubility and foam properties. Proper enzyme usage ensures smooth production of desired vegan milk alternatives.

When it comes to customers interested in coconut drinks, Sternchemie is the right choice, offering a vegan coconut milk powder as a great base for plant-based milk alternatives. The product delivers an authentic coconut taste in the final result. Moreover, the company provides a wide selection of de-oiled lecithins to stabilize plant-based emulsions and dispersions. Additionally, Sternchemie is actively working on innovative solutions to protect plant proteins from denaturing during production and storage.

For industrial partners seeking all raw materials or product stabilization, Planteneers is the preferred option. As an expert in plant-based proteins, the company supplies functional systems for various plant-based milk alternatives, including classic versions, barista drinks, and high-protein beverages. One example is their fiildDairy series, which offers an integrated compound, providing a simple way to produce “not milk drinks” closely resembling cow’s milk in all product properties. The compound blends oats, rice, and peas to create a sensory profile similar to traditional milk. It includes vegetable proteins, fibers, acidity regulators, and hydrocolloids, making the end product ideal for use in coffee and producing excellent foam. Fat content options range from 1.8% to 3.5%, comparable to cow’s milk.

Plant-based alternatives, like conventional milk drinks, can be produced with various flavors, expertly handled by OlbrichtArom, a subsidiary of the Stern-Wywiol Group. Their customized flavors balance out the distinct tastes of different bases, resulting in end products closely resembling conventional milk, regardless of whether they are made from soy, oats, peas, or other plant-based protein sources. The options for individual tastes are extensive, ranging from classics like vanilla, strawberry, banana, and chocolate to unique choices like salted caramel or pistachio.

Milk substitute drinks are popular products in the plant-based segment, frequently enriched with micronutrients. Unlike milk, plant-based drinks typically contain fewer or none of these micronutrients. Fortification provides an opportunity to bridge the nutrient gap in these drinks.

SternVitamin offers micronutrient premixes for manufacturers to enhance their drinks with additional health benefits. They provide individual concepts, from simple premixes with calcium, vitamin B2, and B12 to more complex solutions tailored to customer needs. These premixes not only prevent deficiencies but also address specific target group needs, such as bone health, heart health, digestive health, or immune system support. Manufacturers can advertise these nutritional and health-related advantages on the product packaging, considering health claims regulations.