INFORM seminars

Producing plant-based milk beverages that are nutritionally equivalent to bovine milk is a major challenge in the food industry. Nutritional components, like protein and fat impact the sensory and physical properties of the finished beverages. This seminar describes how alt-milk beverages are made and how macronutrients affect their physical properties.

In recent years new, diverse protein sources have emerged. In this INFORM seminar, we will review traditional and emerging sources, present their manufacturing processes, compare their functional properties, along with their sensory and nutritional qualities, and highlight the application challenges associated with each source.