Abstract: Plant-based dairy alternatives still account for less than 10% of the overall yogurt market. Taste and texture remain key barriers to broader acceptance. Plant proteins lack certain functionalities of dairy proteins and pose development challenges when...
![Dairy and Plant Proteins in Cultured Products [Presentation]](https://foodproteins.globalfoodforums.com/wp-content/uploads/sites/4/2023/01/Dairy-and-Plant-Proteins-in-Cultured-Products-Hillary-Sandrock-Highly-Redacted-2022PTT-1080x600.jpg)