The Market Hook: The 'Guilt-Free' Indulgence Gap
As we move through 2026, the "Clean Label" movement has hit a wall. Consumers want "Natural" and "Plant-Based," but they are unwilling to sacrifice the Mouthfeel of Dairy. The biggest gap in the market is in plant-based coffee creamers, vegan ice creams, and dairy-free RTDs that feel "thin" or "watery." The consumer is looking for that "coating" sensation—the fatty, luxurious linger of real cream—but without the gums, starches, or "artificial" stabilizers that clutter the back of the pack.
The Challenge: The Thinness of Plants
The technical gap in plant-based dairy is the lack of Lipid Globules.
The "Short" Finish
Plant proteins like Oat or Almond don't have the same molecular weight as milk fat; the flavor "drops off" the tongue instantly.
Stability in Acid
In coffee (low pH), plant-based creamers often "feather" or separate, ruining the visual appeal and the sensory experience.
The BénBérg Solution: Lipidic-Mouthfeel Captives™
BénBérg Arôme’s Lipidic-Mouthfeel Captives™ are non-caloric flavor systems that trick the brain into perceiving fat.
Trigeminal Stimulators
We use specific flavor molecules that stimulate the trigeminal nerve to perceive "thickness" and "richness," allowing you to reduce stabilizers by up to 40%.
Integrated Masking
Our mouthfeel enhancers come pre-blended with "Beany-Blockers" that specifically target the off-notes of plant proteins, ensuring a clean, neutral dairy canvas.
Application Strategy: The "Indulgent-Daily" Vegan Barista Milk
Concept: A "Next-Gen" Oat Milk that uses our technology to achieve the "Foamability" and "Fatty Linger" of whole milk, targeted at premium coffee chains and home baristas.