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🔥 𝗠𝗼𝘀𝘁 𝗼𝗮𝘁 𝗱𝗿𝗶𝗻𝗸𝘀 𝗱𝗼𝗻’𝘁 𝗺𝗮𝗸𝗲 𝗶𝘁 𝗽𝗮𝘀𝘁 𝘁𝗵𝗲 𝗳𝗶𝗿𝘀𝘁 𝟭𝟬 𝘀𝗲𝗰𝗼𝗻𝗱𝘀 𝗶𝗻 𝗲𝘀𝗽𝗿𝗲𝘀𝘀𝗼. It’s not a sweetness problem – it’s a 𝘀𝘆𝘀𝘁𝗲𝗺 𝗿𝗲𝘀𝗶𝗹𝗶𝗲𝗻𝗰𝗲 problem. When plant‑based drink meets hot coffee, three things happen fast: 1️⃣ 𝗧𝗵𝗲𝗿𝗺𝗮𝗹 + 𝗽𝗛 𝘀𝗵𝗼𝗰𝗸 destabilises weak proteins. 2️⃣ 𝗙𝗼𝗮𝗺 𝘀𝘁𝗿𝘂𝗰𝘁𝘂𝗿𝗲 collapses without the right film‑forming network. 3️⃣ 𝗥𝗲𝗮𝗹 𝗯𝗮𝗿𝗶𝘀𝘁𝗮 𝗰𝗼𝗻𝗱𝗶𝘁𝗶𝗼𝗻𝘀 expose every formulation flaw. If the system isn’t engineered for stability, you get: • separation • disappearing foam • latte art that dies on impact A robust oat system isn’t judged at minute 0 – it’s judged by how the foam holds minutes later. Through our dedicated plant-based ingredient solutions, we help brands formulate resilient, barista-grade bases that withstand real-world coffee conditions without sacrificing clean labels or taste. 👉 𝗧𝗼 𝘁𝗵𝗲 𝗽𝗿𝗼𝗱𝘂𝗰𝘁 𝗱𝗲𝘃𝗲𝗹𝗼𝗽𝗲𝗿𝘀 𝗮𝗻𝗱 𝗯𝗲𝘃𝗲𝗿𝗮𝗴𝗲 𝗯𝗿𝗮𝗻𝗱𝘀 𝗶𝗻 𝗼𝘂𝗿 𝗻𝗲𝘁𝘄𝗼𝗿𝗸: How do you test for coffee shock in your R&D process? Find out more here about our plant-based solutions: https://lnkd.in/d8MuEUwJ #Benefit #PlantBasedSolutions #OatDrinks

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