Plant-Based Food & Dairy Alternatives

Coconut milk and cream can deliver body, fat and familiar flavour in plant-based food. They are used in dairy-free drinks, spoonable desserts, ice cream, culinary sauces, soups and ready meals. Coconut oil and MCT can contribute to fat design, while coconut milk powder offers a practical dry-format option.

Formulation considerations

Successful product development requires control of emulsion stability, homogenisation, heat processing, acidity, freeze-thaw behaviour and coconut flavour. Fat level should be selected according to the target mouthfeel and nutrition profile. Stabiliser-free products may require more demanding process optimisation.

Commercial project information

For an efficient proposal, provide the finished-product category, required fat level, clean-label policy, organic status, packaging route, expected annual volume and destination market.