Plant-based.Plant-based texture.
Without compromise.
Plant-based products need structure, creaminess and stability without animal ingredients. Agar, carrageenan, gums and stabilizing systems help recreate the texture and mouthfeel consumers expect.
Plant-derived hydrocolloids for plant-based recipes
What matters in plant-based alternatives.
The functional properties we help you control in this end market.
Gelatin-free structure
Agar is a plant-derived alternative to gelatin, forming firm, clear gels at low concentrations.
Texture & consistency
Carrageenan and gums build body and creaminess in dairy and meat alternatives.
Suspension
Stable plant-based drinks, with particles and fibers kept in suspension.
Where our ingredients work.
A few examples of where B&V hydrocolloids are used. The possibilities go well beyond this list.
Drinks
- Plant-based drinks
- Vegetable drinks
- and more
Creams & desserts
- Plant-based creams
- Whipped toppings
- Gelatin-free desserts
- and more
Ice cream
- Rice-based ice cream
- Soy-based ice cream
- and more
Alternatives
- Dairy alternatives
- Meat alternatives
- and more
- A selection of applications.Every formulation is different. Ask us about yours.
Explore the right ingredients.
Open a product page for grades, properties and technical details.
Discuss your application with us.
Tell us about your product, process and target texture. Our team will help you find the right solution.