The Evolution and Culinary Basics of Nutritional Plant-Based Ingredients
Plant based Beverages and Ingredients made from soy and rice have been available in the US since 1970. At that time, only soy milk had the nutritional value and culinary functionality to serve as a replacement for dairy milk in the diet and kitchen.In the 1990s Rice Dream introduced an aseptic version of rice milk that was hypoallergenic and suitable for use over cereals but had limited nutritional and culinary functionality.By 2000, beverages containing some nuts having similarities to a dairy milk emulsion were formulated and popularized, but, these were lacking in nutritional and culinary functionality.Recent developments in food processing and packaging during the last decade have resulted in novel "milked" grain, nut, and seed beverages and ingredients that not only contain a greater quantity of convenient, digestible, plant-based nutrients, but also provide the functionality that support the broadening culinary recipes of the expanding flexitarian and vegan epicurean lifestyle.
Speakers
