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Plant-based Ice Cream Concept

When compared to dairy-based ice cream, plant-based varieties traditionally have been known to have lackluster taste, icy texture, and challenges hitting a dairy-like white color. That no longer needs to be the case because of our new MeritPro™ high solubility…

Plant-based Nutrition Bar Concept

When compared to dairy-based ice cream, plant-based varieties traditionally have been known to have lackluster taste, icy texture, and challenges hitting a dairy-like white color. That no longer needs to be the case because of our new MeritPro™ high solubility…

Plant-based Yogurt Concept

There’s a certain taste, texture, and color that consumers have come to expect when it comes to yogurt – and that’s due in large part to their experiences with dairy-based varieties. But for the plant-based consumer, there hasn’t been an…

Meat Alternative Concept

Meat alternatives should be just that: a true alternative to animal-based meats, without compromise. That’s why our team developed Puratein® G, a non-GMO canola protein that delivers the functional properties that are most important to formulators when developing meat alternatives…

Plant-based Cheese Concept

Meet the ingredient that will help you formulate a plant-based cheese alternative that stands out! Create allergen friendly plant-based cheese alternatives that look, feel, and taste like dairy-based cheese, with up to 3g of protein per 30g serving, using high…

Plant-based Cream Cheese Concept

A plant-based cream cheese alternative that spreads and tastes like dairy-based versions, with 3g of protein per 30g serving? It’s possible with new protein ingredient innovations from Merit Functional Foods.​   Merit’s high purity non-GMO Peazazz® pea protein and Puratein® HS canola protein are the ingredients you need to…