The rise of plant-based trends has transcended niche dietary choices to become a food revolution. This paradigm shift is not only about avoiding animal products, but also about embracing diverse food choices that allow individuals to follow plant-based or flexitarian diets that are both good for the individual and sustainable for the planet [1].
Research indicates that plant-based foods generally contain fewer calories, less saturated fat, and lower cholesterol, while being higher in fiber compared to their animal-based counterparts [2-7]. Therefore, consuming plant-based alternatives is a step towards a more nutritionally balanced and diverse diet.
At Puratos, we are dedicated to developing plant-based alternatives to eggs, dairy, and butter, without compromising on safety, taste, texture, or functionality.
We are committed to:
Some dedicated plant-based Puratos solutions focus on the active replacement of animal-based ingredients (eggs, butter, dairy).
We also offer a wide range of naturally plant-based solutions such as bread mixes, improvers, sourdoughs, speciality grains, specialty fats, glazes, fruit fillings and dark chocolate.
With our plant-based product range, we aim to provide you with inspiration, supreme taste and texture, and the ultimate joy of doing something good. So that you can take care of yourself, your consumers, and our planet.
No dairy
No eggs
No butter
References:
1. "Why Plant-Based Diets Are Good for You and the Planet." World Economic Forum, 2023,
2. Clem, J. D., & Barthel, B. (2021, May 1). A look at plant-based diets. Journal of Nutritional Science, 118(3), 233-238.
3. McClements, D J., & Großmann, L. (2021, June 3). A brief review of the science behind the design of healthy and sustainable plant-based foods.
4. Manasa, R., Harshita, M., Prakruthi, M., Shekahara Naik, R., & Shivananjappa, M. (2020). Non-dairy plant based beverages: A comprehensive review. The Pharma Innovation Journal, 9(10), 258-271.
5. Langyan, S., Yadava, P., Khan, F.N., Dar, Z.A., & Singh, R. (2022). Sustaining protein nutrition through plant-based foods. Frontiers in Nutrition, 8, 772573.
6. McClements, I., & McClements, D. (2023, July 1). Designing healthier plant-based foods: Fortification, digestion, and bioavailability. Food Research International.
7. McClements, D.J. (2023). Ultraprocessed plant‐based foods: Designing the next generation of healthy and sustainable alternatives to animal‐based food.