Challenge Plant-based milks often fall short of the emulsion and foaming qualities required for barista applications, limiting their acceptance as dairy alternatives in café and foodservice settings.
Solution This project focuses on enhancing the emulsion stability and functional properties of plant-based milk to meet or surpass the performance of dairy milk, particularly in terms of froth quality, texture, and consistency.
Impact Improved emulsion properties will enable the production of plant-based milks suitable for professional use, reducing waste, enhancing consumer satisfaction, and strengthening the market position of dairy-free alternatives.
