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Case: Lactose replacement in ice-cream
Customer need:
Specialty ice cream producer is looking for lactose alternatives other than soy with sustainable benefits and fresh image. Target groups are lactose intolerant consumers, vegans and people who are health aware.
Tailor made solution FRANK Food Products:
We developed a special spray dried blend based on lupin protein that can be used in ice cream production.
Uniqueness of solution:
The use of lupin in ice cream is relatively new. Lupin has good mouth feeling because of its emulsification properties.