Solutions with Inclusions for Dairy Alternatives
More texture, contrast and character for plant-based dairy
Texture can transform how consumers experience dairy alternatives. A crunchy inclusion in an oat-based yogurt, a biscuit crumble in a plant-based dessert or a carefully balanced texture in a drinkable format adds visual appeal, sensory contrast and a more rewarding eating experience. AGRANA's solutions with inclusions combine tailored preparation bases with selected textural components to help create dairy alternatives that stand out through texture, appearance and flavor.
Developed for a wide range of plant-based matrices, these solutions support consistent inclusion distribution, appealing mouthfeel and reliable processing performance. The result is greater product differentiation and a more engaging consumer experience across spoonable, drinkable and dessert-style applications.
Plant-based dessert products carry high consumer expectations – and texture is a major part of meeting them. Inclusions add visual complexity, a stronger sense of indulgence and the kind of cross-category inspiration that resonates with plant-based consumers. Concepts built around brownie, cheesecake or bakery-style flavor profiles become more convincing and more complete when the preparation carries the right textural components.
Adding texture to a drinkable format demands precision. The inclusion needs to be present enough to be noticed, subtle enough not to disrupt flow and stable enough to stay evenly distributed from first pour to last sip. In drinkable oat products, fermented plant-based beverages and smoothie-style concepts, the right inclusion can introduce a sensory dimension that sets a product apart without compromising the format it belongs to.
Plant-based snack formats aimed at families or on-the-go occasions need to feel as appealing as their conventional equivalents. Inclusions bring the visual interest and textural variety that make a pouch, cup or portioned snack feel genuinely enjoyable – supporting treat-style or family-oriented positioning without adding complexity to the production process.
Key benefits
Building texture-rich plant-based experiences
Successful dairy alternatives require solutions that combine sensory appeal with the specific requirements of plant-based matrices:
• More satisfying eating experiences: inclusions add texture, contrast and visual interest, helping create plant-based products with greater depth and character
• Designed for plant-based matrices: developed to work effectively across oat, soy, almond, coconut and mixed-plant formulations, supporting appealing texture and product consistency
• Broad creative potential: from cereals and seeds to chocolate, biscuit pieces, nuts and other inclusions, enabling a wide variety of concept and positioning directions
• Confidence in production: carefully balanced systems support smooth processing, even inclusion distribution and dependable product quality across different plant-based applications
Raw materials
A versatile inclusion portfolio for dairy alternatives
Our solutions with inclusions for dairy alternatives draw on a broad range of textural components, selected to match the target product, plant base and concept direction:
• Chocolate inclusions such as splits and crunch-style components for indulgent plant-based concepts
• Biscuit and cake pieces for bakery-inspired directions such as cheesecake, brownie or pie-style alternatives
• Cereals and grains for breakfast-style, familiar and filling texture experiences
• Seeds and sprouts for more contemporary and texture-led product concepts
• Nuts for premium texture, richer flavor associations and stronger visual differentiation
Formulation insights
How inclusions perform in dairy alternatives depends on the plant base, the target texture and the product format. Because plant-based matrices vary so widely, each application area brings its own technical considerations:
Spoonable applications
• Even distribution and stable suspension are essential for a satisfying texture in every spoonful.
• In stirred and layered plant-based yogurt alternatives, viscosity, particle size and base stability all shape the finished experience.
• Inclusion type and size can be tailored to support different product directions – from light and breakfast-oriented to rich and dessert-inspired.
Drinkable formats
• Flow behavior and drinkability are the primary considerations when adding texture to a plant-based beverage.
• Inclusions must remain well distributed while preserving smooth filling, controlled dosing and easy consumption in bottles, cups or pouches.
• Balancing sensory interest with format functionality is the key challenge in this application area.
Plant-based desserts and specialties
• In layered or indulgent plant-based desserts, inclusions create contrast across textures and visual layers.
• Biscuit and cake pieces support bakery-inspired formats such as cheesecake, brownie or pie-style alternatives.
• Chocolate, cereals and nut-based inclusions reinforce indulgent and premium product positioning across dessert and specialty formats.
Packaging options
We offer a broad range of products and packaging solutions globally. Availability may vary by market due to local requirements. Please contact us to learn more about the options available in your region.