Doing dairy-free dairy right!

Dairy without cows, chicken meat without hens, sausages without pigs ...

Next-generation production methods, such as precision fermentation, cell-culturing, and plant molecular farming, are creating novel ingredients in laboratories and factories rather than the field.

Some of these ingredients, such as Perfect Day’s animal-free dairy whey protein which will soon be used by Mars in its chocolate bars, is already available on the market.

However, brands using such ingredients must think carefully about their positioning and branding as consumers really care about where their food comes from, or its 'heritage'.

How can they do this?

‘Behind-the-scenes’ applications – for example, in a chocolate bar inclusion rather than a ready-to-drink milk – could be key, says Emma Schofield, associate director of global food science at Mintel.

Read the full interview here:

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