Indulge in new plant-based desserts with the help of Planteneers

With pure indulgence becoming more of a focus, Planteneers is offering the foundation for indulgent plant-based desserts.

A steadily growing market for plant-based dairy alternatives cites the most important categories are from analogues to yogurt, ice cream, and dessert, according to Innova Market Insights.

Alternatives to tiramisu, cheesecake, pudding, and creamy fermented desserts are seeing correspondingly high demand. “We can only confirm it,” reports Planteneers product manager Linda Eitelberger. “More and more customers want products that focus more on enjoyment, in addition to health aspects.”

The options include:

Plant-based pudding: delicious variety with extra protein

Whether based on oat, soy, or coconut drink, whether chocolate, vanilla, hazelnut, or caramel, Planteneers’ functional system of starch and hydrocolloids enables the production of many different pudding specialties. High protein versions are also possible. Here, Planteneers supplies an integrated compound; its functional system contains proteins as well as stabilisers. The final product has a protein content of ten per cent, a very creamy texture, and a full mouthfeel. Most importantly, despite the high protein content it also meets the indulgence requirement.

Linda Eitelberger notes: “The combination of different plant-based proteins has to harmonize in terms of flavor, and have a smooth, pleasant mouthfeel. This is often a challenge with protein-rich products.”

Fermented Oat dessert: creamy, smooth, delicious

The functional system for a fermented oat dessert is new. This creamy dessert can be mixed with many different fruit preparations to get a final product with eleven percent fat, ten per cent sugar, and three percent protein. In taste and texture, this plant-based dessert is comparable to fruity cream yogurts and quark desserts. The system consists of plant protein, modified starch, and emulsifier. It can be processed into a dessert easily on the standard equipment used in yogurt production.

Plant-based alternatives to Tiramisu and Cheesecake

Planteneers has also developed a solution for a plant-based mascarpone alternative. This functional system of starch, plant protein, plant fibre, pectin, and emulsifier is worked into a smooth base with water and fat. It features a rich mouthfeel and neutral taste. Manufacturers can bring it to market as a pure product in its own right, or work it into vegan tiramisu or similar layered desserts. Solutions for alternatives to cream cheese or quark provide further inspiration. Both products are very well suited to making plant-based cheesecake versions or corresponding desserts.

Soft-serve ice cream, purely plant-based

Judging by the food trade shows, soft-serve ice cream is enjoying a renaissance. This is especially the case in the plant-based space. With a system from the fiildDairy ICM series, plant-based alternatives to soft-serve ice cream mixes can be made by the UHT process. The ice cream has very good melt properties, a creamy mouthfeel, and a smooth surface. What’s more, thanks to the functional system the soft-serve product is easy to fill into cones from a machine. Planteneers also has suitable solutions for plant-based classic scoop ice cream. The final product likewise features a soft melt, pure flavour, and a rich, creamy mouthfeel.

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