Have you heard the scoop on plant-based frozen desserts?
Plant-based frozen desserts are booming as consumers discover alternatives to conventional ice cream. But creating a product with the right ingredients and the desired texture and mouthfeel demands careful calibration.
Read about four common production challenges and how to tackle them.
- Choosing the right dessert type
- Finding the best protein source
- Avoiding viscosity-related quality issues
- Optimising the freezing process