As the market for alternative dairy products continues to grow, you need every edge to stay ahead. Get insights on how to incorporate plant-based proteins into dairy and alternative dairy applications without compromising taste, texture and functionality. Learn more about replicating nutritional attributes, such as protein content and vitamins. In addition to soy, almond, rice and coconut milks, new plant bases, such as cashews, macadamias and peas, are being explored and used increasingly across all traditional dairy categories. Find out what you can do to take advantage of this opportunity.