TETRAPAK WHITE PAPER ON PLANT-BASED FROZEN DESSERTS

TETRAPAK WHITE PAPER ON PLANT-BASED FROZEN DESSERTS

Introduction

The frozen dessert industry face many challenges with the manufacture of plant-based frozen desserts including changes where dairy proteins are replaced with plant-based proteins, production challenges, reliable functionality of raw materials, mixing, heat treatment, homogenization, ageing and freezing of the product.
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**  Refer to the article attached for more information and insight on how to go about working with plant-based frozen desserts.

   





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