Plant-Based Innovations and Superior Mouthfeel for Dairy

Explore how Roquette develops ingredient systems that help dairy manufacturers create creamy, indulgent products supporting both mouthfeel perfection and plant-powered nutrition.

Meeting Modern Expectations in Dairy and Dairy Alternatives

Today’s dairy landscape is shaped by two key drivers: the rise of plant-based offerings and the unyielding demand for satisfying, authentic mouthfeel. While classic dairy products remain staples, plant-based and hybrid alternatives are reshaping consumer expectations—especially for those seeking both sustainability and indulgence in every bite.

Globally, dairy and plant-based dairy account for over 20% of the retail food market (Euromonitor, 2023), with plant-based showing double-digit growth. Yet, regardless of origin, consumers now expect every yogurt, beverage, or cheese to deliver the rich, creamy texture that makes dairy enjoyable. Alongside this, there’s growing demand for “Better for you” positionings that are visible through cleaner labels, nutritional fortification, free from claims, and sustainable sourcing.

Top 3 Challenges in Dairy and Plant-Based Dairy

Delivering Exceptional Mouthfeel in All Formats

Replicating the creamy, smooth, and indulgent mouthfeel of traditional dairy in plant-based alternatives is technologically demanding. Even in classic dairy, manufacturers are being challenged to improve creaminess or reduce fat without compromising texture.

Plant-Based Dairy Excellence

Consumer adoption hinges on plant-based dairy’s ability to match dairy’s sensory experience. Achieving protein content, stability, and an absence of graininess or off-flavors, all while using recognizable, non-allergenic ingredients, is essential.

Clean Label, Nutrition, and Allergen Management

Modern shoppers want both traditional and plant-based dairy to feature short, “clean” ingredient lists, enhanced nutrition—such as added protein and fiber—and minimal allergens (dairy, soy, nuts).

The global shift towards healthier, more sustainable food options has led to a significant rise in demand for plant-based dairy alternatives. Consumers are increasingly seeking products that offer the creaminess and nutritional benefits of traditional dairy without the drawbacks of lactose intolerance and ethical concerns. This trend is evident in the burgeoning market for plant-based milk, yogurt, ice cream, and cheese.

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Despite the growing popularity of dairy-free options, several challenges persist

Protein and Fiber Enrichment

Many plant-based products struggle to match the protein content and fiber benefits of their dairy counterparts.

Taste and Texture

Achieving a creamy, indulgent texture without dairy is a significant hurdle.

Label Transparency

Consumers demand clean labels, non-GMO ingredients, and simple ingredient lists.

Sustainability

Growing consumer interest in health, sustainability, and animal welfare has led to increased demand for plant-based dairy alternatives. Sustainable sourcing and environmental ethics are crucial considerations for today's consumers.

Roquette’s Ingredient Solutions: Where Mouthfeel Meets Plant-Based Innovation

Roquette develops ingredient systems that help dairy manufacturers create creamy, indulgent products—whether dairy-based, hybrid, or fully plant-based—supporting both mouthfeel perfection and plant-powered nutrition.

Yoghurts and Fermented products

Roquette’s advanced plant proteins—including NUTRALYS^® Pea and Fava—bring a creamy, “dairy-like” spoonable consistency to both plant-based and traditional yogurts. With their neutral flavor and smooth integration, these proteins deliver superior mouthfeel and support stable fermentation, enabling high-protein, clean-label formulations that meet modern consumer expectations. Complementing these, NUTRIOSE^® soluble fibers contribute to a full-bodied, smooth texture and improved mouth-coating. Together, these ingredients enhance nutritional value while maintaining the indulgent, satisfying qualities essential for standout yogurt and fermented products.

Cheeses and Cheese Alternatives

Roquette’s portfolio of functional pea starches and specialized texturizers offers precise control over stretch, sliceability, and creamy melt—qualities essential for both plant-based and traditional cheese creations. These solutions enable the development of indulgent textures without the need for dairy, soy, or gluten, supporting vegan and allergen-free innovation. Combined with NUTRALYS^® Pea and Fava Plant Proteins, which provide structure and protein enrichment, manufacturers can craft cheese alternatives that closely mimic the rich mouthfeel and sensory appeal of conventional cheeses, all while meeting modern demands for nutrition and clean label formulations.

Spreads, Creams, and Whipped Toppings

Roquette’s innovative texturizing systems—featuring specialty starches, fibers, and METHOCEL™ F50—bring exceptional aeration, stability, and creamy spreadability to a wide range of products, from plant-based butters to classic and vegan whipped toppings. These ingredients provide a rich, indulgent texture and lasting whip, ensuring each serving delivers the smooth mouthfeel consumers crave. Whether formulating dairy or non-dairy options, Roquette’s solutions help you achieve clean label appeal and production efficiency while maintaining the luxurious, satisfying qualities that define premium spreads and creams.

Roquette has developed innovative solutions to address these challenges, ensuring that plant-based dairy alternatives meet consumer expectations in terms of nutrition, taste, texture, and sustainability.

Protein and Fiber Enrichment NUTRALYS^® Plant Protein Isolates

Plant-Based Milk

NUTRALYS^® pea and fava proteins provide a clean-label, non -GMO source of protein. They offer high solubility and neutral taste, enabling smooth textures and easy enrichment with protein and fiber.

Plant-Based Yogurt

These protein isolates support protein enrichment without compromising the creamy mouthfeel that consumers love.

Plant-Based Ice Cream

NUTRALYS^® proteins help achieve a non-chalky consistency and high creaminess, making them ideal for indulgent yet nutritious frozen desserts.

NUTRIOSE^® Soluble Fiber

Fiber Enrichment

NUTRIOSE^® soluble fiber ensures that fiber enrichment does not degrade mouthfeel. It dissolves easily and has a neutral flavor, supporting digestive health claims and improved Nutri-Score.

Taste and Texture CLEARAM^® and CLEARGUM^® Specialty Starches

Plant-Based Yogurt

CLEARAM^® modified starches enhance creaminess and body, delivering a smooth, spoonable texture. They provide excellent process stability during fermentation and can withstand UHT treatment, ensuring a consistently indulgent mouthfeel across shelf life.

Plant-Based Ice Cream

These specialty starches improve body, scoopability, and mouthfeel. They prevent ice crystallization and maintain desirable creaminess, ensuring that plant-based ice cream rivals traditional dairy options.

Mintel and Innova Market Insights have highlighted the importance of taste and texture in consumer loyalty and the success of plant-based alternatives. Reformulations often compromise indulgence and mouthfeel, but Roquette's solutions ensure that plant-based products do not sacrifice these essential qualities.

Roquette's innovative solutions are leading the way in the plant-based dairy market. By addressing the challenges of protein and fiber enrichment, taste and texture, label transparency, and sustainability, Roquette ensures that plant-based milk, yogurt, ice cream, and cheese meet the high standards of today's health-conscious consumers. Our commitment to clean-label, non-GMO ingredients and sustainable practices supports the rapid expansion of dairy alternatives, providing nutritious, lactose-free options that rival traditional dairy in every aspect.

A Collaborative Approach to Modern Dairy

Roquette partners with food producers to co-create both mouthwatering textures and plant-based nutrition. Our technical experts help navigate the dual demands of sensory excellence and modern market trends, unlocking production efficiency and consumer appeal across all dairy categories.