Legume-Based Dairy Could Be The Next Plant-Based Innovation

Legume-based dairy alternatives are gaining traction as a new innovation in plant-based products. Companies like New Zealand-based ANDFOODS are using pulses to create milk, milk powder, and cream through a novel fermentation process. This process removes the typical "plant taste" and results in products that are nutritionally and functionally superior to other dairy alternatives. These legume-based products can easily be incorporated into a variety of recipes, making them a desirable option for food manufacturers looking to utilize more plant-based ingredients without compromising taste and texture.

Other companies, such as The Good Pulse Company and Innovopro, are also exploring the use of legumes like yellow split peas and chickpeas to create dairy alternatives like cheese and emulsifiers for plant-based milks, cheese, and desserts. These companies are focusing on retaining the high protein and nutrient content of legumes while providing versatile alternatives to traditional dairy products. With a growing demand for plant-based options, legume-based dairy alternatives offer a promising solution for consumers looking to reduce their reliance on animal products.