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Oat, rice, malt, almond… The question is no longer whether to develop a plant-based beverage, but which base can deliver the taste, texture, nutritional profile and positioning each project requires....

Reducing sweetness without compromising functionality is one of the challenges in developing new plant-based beverages. Our Oat Concentrate Low Dextrose gives manufacturers greater control over formulation. But what does lower...

Lemon Rice Concentrate and Choco Rice Concentrate 65 BRIX have been selected by the independent SIAL Innovation Paris 2026 jury, placing two of MAK Food Company’s plant-based developments among the...

Oat and fruit drinks offer manufacturers and brands a growing opportunity to develop distinctive plant-based beverages for breakfast, snacking and on-the-go consumption. By combining the creamy texture of oats with...

As the plant-based market evolves, manufacturers need ingredients that do more than replace dairy — they must improve performance, simplify formulation, and enhance the final sensory experience. Mak Food Company...

Plant based milk concentrate is transforming the dairy alternative industry by enabling manufacturers to create products that truly perform like milk in taste, texture, and functionality. Unlike traditional plant-based beverages,...

Today’s consumers are no longer searching only for plant-based alternatives. They are looking for complete beverage experiences that combine health, natural ingredients, great taste, and convenience. In this evolving landscape,...

Plant-based beverages are no longer a niche. They’re a fast-moving, competitive category that keeps expanding across retail, foodservice, and convenience formats. For manufacturers, that growth brings a clear opportunity: launch...

The plant-based sector is undergoing its greatest transformation to date. The first wave focused on creating plant-based alternatives capable of replicating traditional products. However, in 2026 we enter a new...

This Friday, August 22, the world raises a glass to plant-based milk. Whether you’re lactose-intolerant, cutting back on dairy, curious about sustainability, or simply love a silky oat latte, World...

From Grain to Greatness: How Local Oats Shape Better Ingredients In food production, we tend to focus on the final product. Texture, flavour, stability, performance — these are the qualities...

Understanding Oat Hydrolysis: How Enzymes Turn Grains into Functional Ingredients Oats are a familiar ingredient — but when it comes to turning them into a stable, high-performance plant-based product, there’s...