Have you heard the scoop on plant-based frozen desserts?

Plant-based frozen desserts are booming as consumers discover alternatives to conventional ice cream. But creating a product with the right ingredients and the desired texture and mouthfeel demands careful calibration.

Read about four common production challenges and how to tackle them.

• Choosing the right dessert type
• Finding the best protein source
• Avoiding viscosity-related quality issues
• Optimising the freezing process