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How to create a unique sensory experience in vegan desserts

  • Texturisers, flavouring solutions, enzymes and vegan starters play an essential role in the improvement or development of plant-based desserts.
  • If we want vegan desserts to be fermented, we have the challenge of achieving the texture, taste and shelf life comparable to dairy-based desserts.

Consumer preferences are evolving and a global trend towards plant-based diets has driven producers to innovate in response to these demands. Plant-based beverages are leading the growth in plant-based product categories, followed by meats and the yoghurt and dairy desserts category. At Alifarma we have texturisers, flavouring solutions, enzymes and vegan ferments that are essential to improve or develop plant-based desserts. Elements that will allow us to achieve the sensory experience that dairy alternatives offer us, such as their characteristic acidic taste and creamy texture. Do you want to know more, read on!

The profile of an increasingly health-conscious and environmentally conscious consumer continues to grow, leading to a demand for more natural products and plant-based alternatives. A recent study by the Good Food Institute Europe reveals that sales of plant-based foods will grow by 6% in Europe over 2022, reaching 5.8 billion euros. Spain ranks fourth in the ranking by sales volume with a growth of 9%. Plant-based foods in Spain constitute a market worth 447.4 million euros and plant-based drinks as an alternative to milk are by far the fastest growing product. It is followed by plant-based meat and the yoghurt and dairy desserts category.

Manufacturers and distributors pick up the gauntlet

Desserts made from products such as oats, soya, peas or coconut can be rich and creamy. The challenge is to achieve the desired texture, taste and shelf life, especially if we want these desserts to be fermented.

At Alifarma we work with vegan texturisers, flavouring solutions, enzymes and ferments that can play an essential role in the improvement or development of plant-based desserts.

A dairy experience in fermented vegan desserts

Traditional dairy desserts such as yoghurt are fermented with Lactobacillus bulgaricus and Streptococcus thermophilus bacteria, which convert lactose (sugar) into lactic acid. This gives the desserts a characteristic sour taste and creamy texture, while allowing them to keep longer. Vegan cereal-based desserts, on the other hand, contain a lower amount of sugars than dairy-based desserts. How do we achieve the same results?

  • We use special ferments to ferment the intrinsic sugars in the cereals.
  • Vegan starters can ferment the sugars released in a previous process in which some of the complex carbohydrates in the cereal grains have been broken down into simple sugars, giving the dessert a texture and acidity similar to traditional milk-based desserts.

A good cereal base and a good plant-based ferment will be key to producing a delicious plant-based fermented dessert.

Vegan, Gluten Free, Probiotic and GMO Free

Health and environmental concerns have elevated the consumption of plant-based yogurts and desserts. In fact, Vegan has been the most commonly used positioning on non-dairy spoonable yogurt launches in the US and Canada since 2019. To date, around 75% of new launches have been positioned as vegan, ahead of other options such as Gluten Free (60%), Probiotic (37%), GMO Free (50%) or Plant-based (47%).

Other positions that have grown especially in the last 3 years in North America are:

  • High/source of protein
  • No additives/preservatives
  • Organic
  • Lactose-free
  • No added sugars
  • Digestive/intestinal health
  • High/fibre source 

This is a market in clear expansion and which requires innovation in order to offer alternatives that respond to new needs and trends. At Alifarma we have a wide range of solutions and extensive experience in the sector.

Do not hesitate to contact to discover our range of ingredients suitable for the development of fermented vegan desserts. Our team can accompany you throughout the process of applying these ingredients to improve existing products or develop new proposals.

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