Summer might be peak season for frozen treats, but most people love to indulge in these delicious delights all year long. While flavor is always a top consumer preference, product healthfulness, nutritional value and calorie count have become progressively important priorities. The good news is that there is a growing list of ingredients to help formulators deliver these attributes handily. In this new article, learn how Cargill is developing new ingredient solutions, from plant proteins to sweeteners and texturizers, to create the next generation of plant-based alternative dairy.

Each month Food & Beverage Insider regularly features new educational content from Cargill about product formulation, new food technologies and sustainable innovations in food production. If you’re interested in where plant-based dairy products are going, read this month's special feature in the Cargill Expertise Center, “Understanding the next era in indulgent plant-based alternative dairy.”

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