Functional ingredients distributor, Prinova, has released a range of dairy-free premixes aimed at helping manufacturers respond to the rapidly growing plant-based market. According to the company, the new premixes are made with 85% pea protein and offer a plant-based milk that is smooth and creamy with a full mouthfeel. It also offers a premix optimised for plant-based cheeses. Meanwhile, Prinova claims that its pea protein yogurt has a whiter hue than other plant-based alternatives on the market. A single serving of each recipe using 25mg of premix contains 5% of the recommended intake of vitamin B12 and 50% of the recommended intake of vitamin D. The premixes can all be adapted to include additional functional ingredients, such as probiotics, as well as flavourings. Tony Gay, head of technical sales & NPD for nutrition at Prinova, said: “The rise of plant-based diets is one of the most important trends in the food industry today. It has created a whole new consumer segment with particular nutritional needs, and new challenges and opportunities for manufacturers. Gay continued: "One of the best strategies they can adopt is the use of nutrient-rich premixes. Our new recipes demonstrate how easy it is to offer appealing dairy replacement products that meet the nutritional requirements of vegan consumers.”