Plant proteins e.g. pea, rice can easily be used in meat, stews, pies without too much difficulty but are challenging to use in ice cream manufacture particularly at >3% protein. Off-notes, gritty texture and mouthfeel are the major issues. These increase as protein level increases.

I would appreciate hearing from anyone who can recommend a manufacturer that can supply suitable products. Soya is not an option. Thanks in advance for your help.

We use cookies to improve our website and your experience when using it. Cookies used for the essential operation of the site have already been set. To find out more about the cookies we use and how to delete them, see our Privacy Policy.

I accept cookies from this site