A better process for better milk. Plant-based milk isn't just nutritious and tasty. It is also a major source of market growth as increasing numbers of consumers opt for alternatives to trditionally produced dairy milk. You can take advantage of the opportunities bei either extending your existing process or by acquiring an entirely new one. The diverse raw materials used to produce plant-based milk are not the only factor impacting process design. It is also the different form they come in, such as whole grains, flour or ready made liquid base. What all production processes have in common is what comes after the so-called ‘slurry’ is produced. After the enzymatic treatment, large fibres are separated before the correct formulation is made. Follow- on steps include UHT treatment, as well as buffering and filling. Producing slurry from pre-ground raw materials can be good to start with at small scale. However the real potential lies in grinding yourself. For example, raw materials with high fat content such as almonds or different varieties of nuts can be ground with or without using water. Designing the grinding step without the need for water means that an energy intensive drying step can be avoided, saving time and resources. By grinding yourself you profit from higher yields after separation, greater control of your process and, consequently, more consistent product quality. PLANT-BASED: YOGURT ICE CREAM CHEESE