Challenge Alternative Dairy Company aimed to enhance the functionality of its Barista plant-based milk by understanding the impact of processing parameters on product properties and developing improved quality control measures.
Solution The project focused on developing a protocol to quantitatively assess the functionality of plant-based milk, enabling better quality control and potentially improving formulations for fortified products.
Impact The project delivered a standardised assessment protocol for plant-based milk functionality to support the development of improved formulations, fostering continued research collaboration and product innovation. The results prompted further research on the impact of processing conditions on the stability and organoleptic properties of plant based beverages.
