Debic Vegantop is a new topping created by product developers with extensive experience and knowledge of dairy products. This has resulted in a 100% plant-based alternative to cream for whipping and decorating pastries. “However, the taste is very different from the unprocessed product — people often compare it to cream," says Debic’s Bettina Vanderstraeten.

"There's no question that vegan is an important market trend. We can't lag behind, but vegan is and will remain a niche product," adds Bettina Vanderstraeten, marketing manager at Debic. "The number of vegetarians and vegans in Belgium remains stable. Consumers are increasingly flexitarians." Market research reveals that 24% of Belgians claim to be flexitarians. "Three-quarters of this group eat vegan food between one and three days a week at most. So the number of vegans and vegetarians is currently stagnating but they’re definitely there.

How things will develop in Belgium remains to be seen. Consumers are mostly concerned with health and taste and less about whether their food is animal or plant-based." As a dairy company, part of FrieslandCampina, Debic has a wealth of knowledge and expertise in cream. Product developers can use this to develop an alternative to dairy.  "Of course, it's a matter of trial and error." The challenges are obvious: taste and mouthfeel. 

Lactose-free and more

This alternative to cream is Debic's first lactose-free product, enabling it to reach a new consumer market. Another advantage over cream, Vanderstraeten explains, is the high whipping capacity of the topping - 220%. "The fact that the ultra-white topping has no dairy taste also appeals to some consumers. Its stability is better at higher temperatures.” Finally, she reveals that Debic also has hybrid toppings such as Debic Duo and Debic Végétop on the market. "Some of the milk fat is replaced with vegetable ingredients."

www.debic.com