The Market Hook: The Indulgence Deficit
The biggest barrier to repeat purchases in the 2026 Plant-Based RTD market is the "Hollow Mouthfeel." Consumers want the "Clean-Label" benefits of Oat or Almond milk, but they miss the "Fatty Linger" of real dairy cream. Without sugar and animal fat, most RTDs feel "watery" or "thin," leading to a disappointing sensory experience that feels like "functional medicine" rather than a "gourmet treat."
The R&D Challenge: The 'Chalky' Texture and Acid Feathering
The 'Short' Finish
Plant proteins lack the globular structure of milk fat. The flavor "peaks" and then "falls off" the tongue instantly, leaving a dry, chalky aftertaste.
Acid Stability
In coffee-based RTDs, the acidity of the coffee often causes plant-based fats to "feather" or separate, creating an unappealing visual and a gritty mouthfeel.
The BénBérg Solution: Lipo-Sensation™ Mouthfeel Enhancers
BénBérg Arôme provides Lipo-Sensation™, a non-caloric flavor system that tricks the brain into perceiving "Richness."
Trigeminal Nerve Stimulators
We use specific flavor captives that stimulate the trigeminal nerve to perceive "viscosity" and "creaminess" without adding actual fats or gums, allowing for a cleaner label.
Lactonic Reconstruction
We’ve mapped the "caramelized dairy" notes of cooked milk and integrated them into a plant-stable base, providing the "Long-Tail" sweetness and creamy linger that plant proteins naturally lack.
Application Strategy: The "Next-Gen" Oat Latte RTD
Concept: A 0-Sugar, 0-Gum Oat Latte that uses Lipo-Sensation™ to achieve the mouthfeel of a full-fat dairy latte. Perfect for the "High-End Health" retail segment.