I’ve been diving into consumer trends around dairy alternatives lately, especially with the rise of plant-based hype. It’s fascinating to see traditional dairy products being reinvented with ingredients like oat and almond, but I wonder how we can innovate while maintaining that classic dairy taste. Has anyone experimented with adding functional ingredients to enhance both flavor and nutrition?
I totally get that! I found that blocking out time for myself, like a full day after back-to-back classes, really helps me reset. It’s hard to be present for students if you’re running on fumes.
I’ve tried adding protein-rich ingredients to plant-based milks, like pea protein, for a dairy-like texture. Have you thought about blending flavors to enhance that classic taste? 
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I’ve played around with adding nutritional yeast to my plant-based creams, and it really boosts that cheesy, savory flavor. It’s a game-changer, but you have to be careful not to overdo it — too much can be overpowering. Have you tried any specific functional ingredients that really improved the taste?
Have you considered using aquafaba? It’s a great way to create creamy textures in plant-based products without sacrificing that classic dairy feel. I’ve used it in a few recipes, and it really can mimic the mouthfeel well if you balance the other flavors right, especially in creamy sauces. @simonB78, what do you think about using it for that?