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By incorporating plant-based proteins into dairy products, manufacturers could tap into trends, appeal to new markets and add functional characteristics.
By incorporating plant-based proteins into dairy products, manufacturers could tap into trends, appeal to new markets, and add functional characteristics.
Today's consumers expect a lot from the foods and beverages they consume. They desire clean labels, nutritional/health-related benefits and convenience, all without sacrificing taste.
Under the joint development agreement, Merit will produce ingredients for Nestlé’s plant-based products.
January 28, 2020
Merit Functional Foods, Manitoba, Winnipeg, and its technology partner Burcon NutraScience, Vancouver, British Columbia, said they have entered into a joint development agreement with Vevey, Switzerland-based Nestlé.
Consumers are interested in food trends, including plant-based foods. While households may sometimes buy plant-based products, almost all still purchase dairy overall. That's a good thing, because not all proteins are equal.
Alternative proteins offer a perfect solution to a more sustainable food production system. Customers are ready to embrace this trend, but will do so only if taste, texture and healthfulness remain uncompromised.
The world population keeps increasing: In 2050, there will be nearly 10 billion mouths to feed. Our current animal food production system will not suffice.