Dairy Alternative Cream Cheese Solution
Our Oat-Standing™ Functional Oat Flour can help you deliver a range of dairy alternative cheese styles.
Goodness of Oats
Sourced from Irish family farms, we take great care to guarantee the highest quality of oats conventional, organic, and gluten-free. Oats are an excellent source of nutrition and are one of the most promising raw materials for preparation of functional plant-based food. Our extensive range of oat flakes and flours can be used in a range of solutions and applications to deliver great-tasting, highly functional and nutritious products.1
Oats are nutritious and healthy
Oats contain on average between 11-13% protein1
They are high in soluble fibres, especially ß-glucan, which helps to lower blood cholesterol2 Naturally Gluten Free
Naturally low in sugar, salt and saturated fats
Oats contain a range of minerals such as calcium, iron, magnesium and zinc Suitable for vegans & vegetarians
www.tirlaningredients.com
Tirlán Tirlán is an ingredient solutions partner to some of the world’s leading companies and brands. At the forefront of ingredient technology, we offer a range of solutions to match the ever-changing demands of the food and nutrition industry and its consumers. With quality dairy and grains sourced from 5,000 Irish family farms, combined with advanced market research and insights, our unique platform offers fully traceable and sustainably produced natural solutions to help our customers stay ahead of the curve.
What consumers say
Consumers are opting to reduce or completely remove animal products from their diets and lifestyle for health and environmental reasons which is creating demand for plant-based and vegan options. Oats are one of the latest of many plant-based materials that have emerged as a nutritious dairy alternative source. Boosted by a sustainable and natural positioning that reflects consumer demands, the market now provides tasty treats for consumers who are opting more frequently for planet-friendly choices. One in three consumers across the globe now classify themselves as flexitarian.
38% of US consumers are trying to add more plant-based food to their diets.
60% of US Consumers claim to be interested in reducing their intake of dairy and animal based foods.
In the US, 13% of dairy/dairy alternatives consumers have eaten cream cheese alternatives in the past three months (including 25% of Millennials). In Italy, 14% of consumers had cheese alternatives in the last month (including 22% of Millennials). In Canada, 9% of consumers currently eat cheese substitutes (including 15% of Millennials). In the UK, among cheese consumers, 49% of Gen Zs (24 and under) and 47% of Millennials (25-40) would be interested in trying a vegan cheese from their favourite cheese brand. Sources: Mintel, Innova
Let’s get technical The key characteristics of our Oat-Standing™ Functional Oat Flour in a Dairy Alternative Cream Cheese are: Environment
Oats are an environmentally sustainable plant-based ingredient. Oats grown in Ireland have a low carbon footprint and high yields. Taste
Our Oat-Standing™ Functional Oat Flour provides a neutral taste allowing you to achieve the flavour of your choice. Ease of use
Our Oat-Standing™ Functional Oat Flour is easy to incorporate into typical soft/processed cheese recipes and can be used in processed cheese industrial manufacturing equipment. Health
Our Oat-Standing™ Functional Oat Flour is rich in dietary fibre and beta-glucans.* *Based on per 100g of oat flour.
Process of Creating a Dairy Alternative Cream Cheese
1 5
Preheating and ingredient mixing Hot pack
2
Homogenisation
Heat to 90°C for 5 minutes, mixing continuously
Addition of pectin
4
3
Typical Dairy Alternative Cream Cheese Recipe and Nutritional Information Ingredient
%
Typical nutrition information per 100g
Oat-StandingTM Functional Oat Flour LV
8.36
Energy (kcal/kJ)
Coconut oil
18.57
Fat (g)
Potato starch
7.43
Salt
0.93
Citric Acid
0.06
Pectin
0.48
Protein (g)
1.7
Water
64.17
Fibre (g)
<1
Salt
0.30
Salt (g)
0.85
226/939 18
of which saturates (g) Carbohydrate (g) of which sugars (g)
15.4 13.84 0.4
Functional Benefits of our Oat-Standing™ Functional Oat Flour in Dairy Alternative Cream Cheese
Spreadability Dairy Alternative Cream Cheese made with Oat-Standing™ Functional Oat Flour matches the spreadability of a dairy cream cheese. Syneresis Syneresis is the separation of the whey liquid from the gel matrix, visible on the surface of cream cheese. No syneresis was shown on the sample during visual inspection. Water holding capacity is a centrifugal method of monitoring the likelihood of syneresis occurring over shelf life. Dairy alternative cream cheese produced with our Oat-Standing™ Functional Oat Flour did not have any syneresis post centrifugation.
2000 Spreadability
Texture Panellists described the Dairy Alternative Cream Cheese made with Oat-Standing™ Functional Oat Flour as “creamy”, “rounded” and “luxurious”.3
1500 1000 500 0
Oat-Standing™ Oat spread Dairy Alternative benchmark Cream Cheese
Dairy market leader
Overall liking 7
Sensory analysis*
6.5
Panellist preferred Dairy Alternative Cream Cheese made with Oat-Standing™ Functional Oat Flour over an oat spread from the market, ranking higher in flavour, mouthfeel, creaminess and melt in the mouth characteristics.3
6 5.5 5
Melt in mouth
Flavour / taste
4.5 4
Oat-Standing™ Dairy Alternative Cream Cheese Oat spread benchmark Creaminess
*Internal sensory panel, n=21
Mouthfeel
Technical insights
Oat-Standing™ Functional Oat Flour dairy alternative cream cheese: •
Delivers on functionality providing a creamy, smooth product.
•
Desired texture and melt in the mouth characteristics.
•
Matches the spreadability of a dairy market leader.
•
Provides a mild, neutral flavour.
•
Easy to handle and incorporate into a dairy alternative cream cheese system.
•
Filling the final product using the hot pack method reduces the risk of contamination and increases the shelf life.
OUR R&D FUNCTION The Innovation Hub Our Innovation Hub houses world class facilities enabling us to bring our concepts to life.
Leading the way in process and technology
Our external ecosystem
Developed by our experts
Providing superior nutrition
Functionalising and developing ingredients whilst always maintaining nutritional integrity.
Our extensive network of external partners ensures we are agile.
Our team of experts passionately researching the worlds of dairy and plant.
At Tirlán the foundations of nutrition are built on dairy and plant. Our ethos: “Good for You, Good for the Planet”.
References Get in Touch
To find out more about how Tirlán can support you in developing your solutions, please contact us directly. Email: info@tirlaningredients.com
www.tirlaningredients.com
LinkedIn.com/showcase/tirlan-ingredients
1. Welch, R.W., 2011. Nutrient composition and nutritional quality of oats and comparisons with other cereals. Oats: Chemistry and technology, pp.95-107. 2. European Food Safety Authority., 2012. COMMISSION REGULATION (EU) No 432/2012 of 16 May 2012 establishing a list of permitted health claims made on foods, other than those referring to the reduction of disease risk and to children’s development and health. Available at: https://eurlex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2012:136:0001:0040:en:PDF (Accessed 12th Oct 2021). 3. An internal sensory analysis was performed with 21 panellists. Samples were given three number codes and panellists were asked to taste in different orders to reduce bias. Crackers were used as a carrier. Panellists were asked to rank on a 9-Point hedonic scale.
The information contained on this bulletin is for B2B customers’, suppliers’ and distributors’ for information purposes only and not the final consumer. It is the responsibility of the food business producing products using our solutions to verify that any product claims are compliant with the regulations in the country of sale. Information in this bulletin is believed to be accurate and is offered in good faith for the benefit of the customer. However, we cannot assume any guarantee against patent infringement, liabilities or risks involved from the use of these products, formulas and information. The information and/or opinions contained in this document may be changed at any time without notice.