Challenge Protein content in dairy and plant-based milks significantly influences their taste, mouthfeel, and nutritional value. As the market for non-dairy beverages grows, Sanitarium identified an opportunity to enhance its range with new plant-based proteins. The challenge was to find protein sources that offer strong nutritional benefits while also delivering on flavour, texture, and compatibility with processing requirements.
Solution This project will evaluate healthy, functional plant-based proteins for beverage applications by developing prototype formulations to test sensory performance and nutritional value, followed by small-scale production trials.
Impact The project has identified promising protein ingredients that meet both consumer and production needs. Samples of promising proteins were produced which form the basis for ongoing product development. This work supports the company’s broader strategy to lead in healthy, innovative plant-based beverages.
