Plant-Based Dairy Applications

The shift towards a plant-based diet is one of the fastest growing global food and beverage trends today. In the Middle East, rates of lactose intolerance are growing and are now estimated to be in the range of 50-60% which has led to consistent growth in the demand for plant-based dairy alternatives as consumers take greater care of their health.

However, health-conscious, flexitarian or vegan consumers are not just looking for a dairy substitute, they yearn for a gratifying nostalgic experience synonymous with dairy as well as the thrill of new tastes.

FSL is a regional pioneer in the innovation of clean label and fortified Milks and Dairy products such ascreamy and nutritious Plant-BasedMilks, delicious vegan Ice Creams and a wide variety of Plant-Based Creamers and Fermented Dairy Analogues which offer consumers a healthier and sustainable food choice.

Plant-Based (Vegan) Dairy Applications and Ingredients Portfolio:

  1. Plant-Based Milks: (Almond, Oat, Coconut, Hazelnut and Soy)
  2. Plant-Based Creamers: (Almond, Oat, Coconut, Hazelnut and Soy)
  3. Plant-Based Ice Creams; (Almond, Oat, Coconut and Soy)
  4. Plant-Based Arabic Coffee: (Almond, Oat, Coconut and Soy)

Ingredients For Plant-Based Dairy

Dairy Alternative Ingredients Dairy Alternatives
Almond Base Almond Milk, Almond Milk Ice Cream, Almond Milk Creamer and other Dairy Alternatives
Almond Protein Enrichment of protein in High Protein Almond Milk and other Dairy Alternatives
Coconut Cream Coconut Milk, Coconut Ice Cream, Coconut Creamer & other Dairy Alternative products
Soy Milk Powder Soy Milk, Soy Milk Ice Cream, Soy Milk Creamer, Soy Milk Cheese & other Dairy Alternative products
Oat Powder (Hydrolysed & Non-Hydrolysed) Oat Milk, Oat Milk Ice Cream, Oat Milk Creamer & other Dairy Alternative products
Oat Protein Enrichment of protein in Dairy Alternatives & to create a smooth mouthfeel
Oat Beta Glucan Fortification of products with Dietary Fiber (Beta Glucan)
Pea Protein Isolates (Hydrolysed) Enrichment of protein in Dairy Alternatives & to create a smooth mouthfeel
Enzyme Kits Hydrolysis of Oat Powder (Starch) for Oat Milk application
Stabilizer Systems Improving the mouthfeel, viscosity & foaming properties of Plant-based Milks (Barista versions), Yoghurts, Ice Creams & Cheese
Cultures For Plant-based Cheese, Yoghurt and other Fermented Dairy Alternatives
Citrus Fibers Clean label solution to stabilize & emulsify Dairy Alternatives
Coconut Fat Enrichment of mouthfeel for Plant-based Milk & other Dairy Alternatives
Vitamin & Mineral Premixes Fortification with essential Vitamins & Minerals
Phosphate Salts To stabilize Plant-based proteins against coagulation from heat, pH & shear
Instant Coffee Coffee solutions with various flavour directions
Flavours Specialised flavour directions, masking off notes & to improve the mouthfeel of Dairy Alternatives