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Devon Gholam, PhD

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Creating Next-Gen Milk Analogs From Nuts, Grains, Legumes, and Other Plant Sources

Ingredient and formulation technologies have advanced to where the organoleptic and nutritional lines between dairy and dairy analogs have almost seamlessly merged
November 18, 2021
Devon Gholam, PhD

Plant-based milk analogs and other dairy-alternative products comprise a rapidly growing market segment for a number of reasons, including lactose sensitivity/intolerance, dairy protein allergies, vegetarian lifestyles, and environmental concerns. In the US and UK, cow’s milk consumption has declined while plant-based milk consumption has increased significantly in recent years.


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Plant-Based Meat, Dairy Substitutes are Now Firmly in the Mainstream

Rapid growth in technology allows for near-perfect mimicry of animal proteins
August 16, 2021
Devon Gholam, PhD
While several factors have been driving interest in plant-based analogs of meat, poultry, seafood, and dairy, the phenomenal explosion in such options that the market is experiencing today came from a perfect convergence of two indispensable factors, technology and demand.
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2021 Predictions: PROTEIN

Protein, the King of Ingredients

Alternative protein ingredients will continue to be of interest to consumers, and food and beverage formulators
February 9, 2021
Devon Gholam, PhD
Vegetarianism and flexitarianism continue to grow in popularity, driven by health concerns as well as demand for greater sustainability and animal welfare. This means that alternative protein ingredients will continue to be of high interest to consumers, and therefore also to food and beverage formulators.
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