{"id":42149,"date":"2023-02-08T02:11:44","date_gmt":"2023-02-08T07:11:44","guid":{"rendered":"https:\/\/biospringer.com\/aplicaciones-alimentarias\/dairy-analogues\/"},"modified":"2026-03-20T11:00:54","modified_gmt":"2026-03-20T15:00:54","slug":"analogos-lacteos","status":"publish","type":"page","link":"https:\/\/biospringer.com\/es\/aplicaciones-alimentarias\/analogos-lacteos\/","title":{"rendered":"An\u00e1logos l\u00e1cteos"},"content":{"rendered":"

[vc_row css_animation=\u00bb\u00bb row_type=\u00bbrow\u00bb use_row_as_full_screen_section=\u00bbno\u00bb type=\u00bbfull_width\u00bb angled_section=\u00bbno\u00bb text_align=\u00bbleft\u00bb background_image_as_pattern=\u00bbwithout_pattern\u00bb z_index=\u00bb\u00bb el_class=\u00bbnoPadding\u00bb][vc_column][qode_elements_holder number_of_columns=\u00bbone_column\u00bb][qode_elements_holder_item background_image=\u00bb38517″ cover=\u00bbyes\u00bb item_padding=\u00bb0 0 0 150px\u00bb vertical_alignment=\u00bbmiddle\u00bb advanced_animations=\u00bbno\u00bb item_padding_480_600=\u00bb0px\u00bb item_padding_480=\u00bb0px\u00bb][vc_column_text css=\u00bb.vc_custom_1675840560278{padding-top: 100px !important;padding-bottom: 80px !important;}\u00bb]<\/p>\n

An\u00e1logos l\u00e1cteos: \u00bfse est\u00e1n convirtiendo
\nen un pilar de la dieta global de los consumidores?<\/span><\/h1>\n

[\/vc_column_text][\/qode_elements_holder_item][\/qode_elements_holder][\/vc_column][\/vc_row][vc_row css_animation=\u00bb\u00bb row_type=\u00bbrow\u00bb use_row_as_full_screen_section=\u00bbno\u00bb type=\u00bbfull_width\u00bb angled_section=\u00bbno\u00bb text_align=\u00bbleft\u00bb background_image_as_pattern=\u00bbwithout_pattern\u00bb z_index=\u00bb\u00bb el_class=\u00bbnoPadding\u00bb css=\u00bb.vc_custom_1675840644767{padding-top: 45px !important;padding-bottom: 35px !important;background-color: #e09b74 !important;}\u00bb][vc_column][vc_column_text css=\u00bb.vc_custom_1675840684051{padding-top: 15px !important;padding-bottom: 15px !important;}\u00bb]<\/p>\n

An\u00e1logos l\u00e1cteos, alcance del mercado y motivaciones del consumidor<\/span><\/h2>\n

[\/vc_column_text][\/vc_column][\/vc_row][vc_row css_animation=\u00bb\u00bb row_type=\u00bbrow\u00bb use_row_as_full_screen_section=\u00bbyes\u00bb type=\u00bbgrid\u00bb angled_section=\u00bbno\u00bb text_align=\u00bbleft\u00bb background_image_as_pattern=\u00bbwithout_pattern\u00bb z_index=\u00bb\u00bb css=\u00bb.vc_custom_1675955097622{padding-top: 45px !important;padding-bottom: 5% !important;}\u00bb][vc_column][vc_column_text css=\u00bb.vc_custom_1675956347117{padding-top: 15px !important;padding-right: 10% !important;padding-bottom: 15px !important;padding-left: 10% !important;}\u00bb]<\/p>\n

El mercado de los an\u00e1logos l\u00e1cteos en cifras<\/span><\/h2>\n

[\/vc_column_text][vc_separator type=\u00bbtransparent\u00bb][vc_column_text css=\u00bb.vc_custom_1680101099392{padding-right: 10% !important;padding-left: 10% !important;}\u00bb]<\/p>\n

El mercado de las alternativas no l\u00e1cteas representa una enorme oportunidad. Se prev\u00e9 que el mercado mundial de an\u00e1logos l\u00e1cteos crezca de 22 000 millones de d\u00f3lares<\/strong> en 2022 a 31 000 millones de d\u00f3lares<\/strong> en 2027, con una TCAC del 8 %<\/strong> durante el per\u00edodo de previsi\u00f3n [Euromonitor 2022].<\/span><\/p>\n

Adem\u00e1s, el segmento disfruta de una fuerte innovaci\u00f3n con el desarrollo regular de nuevos productos como cremas y sustitutos de crema de origen vegetal.<\/p>\n

[\/vc_column_text][vc_separator type=\u00bbtransparent\u00bb up=\u00bb15″ down=\u00bb25″][qode_elements_holder number_of_columns=\u00bbtwo_columns\u00bb][qode_elements_holder_item item_padding=\u00bb0px 55px 0px 0px\u00bb vertical_alignment=\u00bbmiddle\u00bb advanced_animations=\u00bbno\u00bb item_padding_480_600=\u00bb10px 0px\u00bb item_padding_480=\u00bb10px 0px\u00bb][vc_column_text]Segmentaci\u00f3n del mercado que replica la segmentaci\u00f3n del mercado l\u00e1cteo:<\/strong><\/span><\/p>\n

 <\/p>\n

Los an\u00e1logos l\u00e1cteos incluyen todos los productos alimentarios que emulan los productos l\u00e1cteos de origen animal sustituyendo las prote\u00ednas l\u00e1cteas por bases vegetales. Esta emulaci\u00f3n conduce a formatos de producto similares y, por lo tanto, a una segmentaci\u00f3n de mercado similar a la del mercado l\u00e1cteo, con productos de origen vegetal como:[\/vc_column_text][vc_single_image image=\u00bb38339″ img_size=\u00bbfull\u00bb css=\u00bb.vc_custom_1675841147432{padding-top: 25px !important;padding-bottom: 25px !important;}\u00bb qode_css_animation=\u00bb\u00bb][vc_column_text]Constantemente se crean nuevas categor\u00edas, impulsadas por la fuerte innovaci\u00f3n en el sector y el lanzamiento de nuevos productos como sustitutos de crema l\u00edquida, cremas en polvo, toppings batidos e incluso crema agria que pueden reemplazar los ingredientes l\u00e1cteos en las recetas.[\/vc_column_text][vc_separator type=\u00bbtransparent\u00bb up=\u00bb15″ down=\u00bb25″][\/qode_elements_holder_item][qode_elements_holder_item vertical_alignment=\u00bbmiddle\u00bb advanced_animations=\u00bbno\u00bb][vc_single_image image=\u00bb38343″ img_size=\u00bbfull\u00bb qode_css_animation=\u00bb\u00bb][\/qode_elements_holder_item][\/qode_elements_holder][\/vc_column][\/vc_row][vc_row css_animation=\u00bb\u00bb row_type=\u00bbrow\u00bb use_row_as_full_screen_section=\u00bbno\u00bb type=\u00bbgrid\u00bb angled_section=\u00bbyes\u00bb angled_section_position=\u00bbboth\u00bb angled_section_direction=\u00bbfrom_right_to_left\u00bb text_align=\u00bbleft\u00bb background_image_as_pattern=\u00bbwithout_pattern\u00bb background_color=\u00bbrgba(255,139,0,0.1)\u00bb z_index=\u00bb\u00bb el_class=\u00bbnoPadding\u00bb css=\u00bb.vc_custom_1675955078988{padding-top: 45px !important;padding-bottom: 35px !important;background-color: rgba(255,139,0,0.1) !important;*background-color: rgb(255,139,0) !important;}\u00bb][vc_column][vc_column_text css=\u00bb.vc_custom_1675841305598{padding-top: 15px !important;padding-bottom: 15px !important;}\u00bb]5 categor\u00edas de fuentes vegetales<\/strong><\/span>[\/vc_column_text][vc_separator type=\u00bbtransparent\u00bb][vc_column_text]<\/p>\n

El coco, la soja, las almendras y la avena son las fuentes m\u00e1s populares para los an\u00e1logos l\u00e1cteos; sin embargo, la innovaci\u00f3n continua para satisfacer la creciente demanda de los consumidores significa que las materias primas utilizadas para las alternativas l\u00e1cteas se est\u00e1n diversificando.<\/p>\n

[\/vc_column_text][vc_separator type=\u00bbtransparent\u00bb up=\u00bb15″ down=\u00bb25″][vc_column_text css=\u00bb.vc_custom_1675841399580{padding-top: 15px !important;padding-bottom: 15px !important;}\u00bb]Existen 5 categor\u00edas principales de fuentes para las alternativas l\u00e1cteas<\/span> <\/strong>
\n[Sethi et al, Journal of Food Science and Technology, 2016 (and multiple sources)]<\/span>[\/vc_column_text][vc_separator type=\u00bbtransparent\u00bb][vc_row_inner row_type=\u00bbrow\u00bb type=\u00bbfull_width\u00bb text_align=\u00bbleft\u00bb css_animation=\u00bb\u00bb][vc_column_inner width=\u00bb1\/5″ css=\u00bb.vc_custom_1675956378541{padding-right: 5% !important;padding-left: 5% !important;}\u00bb][vc_single_image image=\u00bb38364″ img_size=\u00bbfull\u00bb css=\u00bb.vc_custom_1675841491285{padding-top: 25px !important;padding-bottom: 15px !important;}\u00bb qode_css_animation=\u00bb\u00bb][vc_column_text css=\u00bb.vc_custom_1675841523522{padding-bottom: 25px !important;}\u00bb]A base de cereales<\/strong><\/span>
\np. ej., avena, arroz, ma\u00edz y espelta.[\/vc_column_text][\/vc_column_inner][vc_column_inner width=\u00bb1\/5″ css=\u00bb.vc_custom_1675956384323{padding-right: 5% !important;padding-left: 5% !important;}\u00bb][vc_single_image image=\u00bb38356″ img_size=\u00bbfull\u00bb css=\u00bb.vc_custom_1675841551700{padding-top: 25px !important;padding-bottom: 15px !important;}\u00bb qode_css_animation=\u00bb\u00bb][vc_column_text css=\u00bb.vc_custom_1675841606414{padding-bottom: 25px !important;}\u00bb]A base de legumbres<\/strong><\/span>
\np. ej., soja, cacahuete, lupino y caup\u00ed.[\/vc_column_text][\/vc_column_inner][vc_column_inner width=\u00bb1\/5″ css=\u00bb.vc_custom_1675956393543{padding-right: 5% !important;padding-left: 5% !important;}\u00bb][vc_single_image image=\u00bb38352″ img_size=\u00bbfull\u00bb css=\u00bb.vc_custom_1675841567055{padding-top: 25px !important;padding-bottom: 15px !important;}\u00bb qode_css_animation=\u00bb\u00bb][vc_column_text css=\u00bb.vc_custom_1675841622722{padding-bottom: 25px !important;}\u00bb]A base de frutos secos<\/strong><\/span>
\np. ej., almendra, coco, avellana, pistacho y nuez.[\/vc_column_text][\/vc_column_inner][vc_column_inner width=\u00bb1\/5″ css=\u00bb.vc_custom_1675956402386{padding-right: 5% !important;padding-left: 5% !important;}\u00bb][vc_single_image image=\u00bb38368″ img_size=\u00bbfull\u00bb css=\u00bb.vc_custom_1675841576383{padding-top: 25px !important;padding-bottom: 15px !important;}\u00bb qode_css_animation=\u00bb\u00bb][vc_column_text css=\u00bb.vc_custom_1675841637913{padding-bottom: 25px !important;}\u00bb]A base de semillas<\/strong><\/span>
\np. ej., s\u00e9samo, lino, c\u00e1\u00f1amo y girasol.[\/vc_column_text][\/vc_column_inner][vc_column_inner width=\u00bb1\/5″ css=\u00bb.vc_custom_1675956407252{padding-right: 5% !important;padding-left: 5% !important;}\u00bb][vc_single_image image=\u00bb38360″ img_size=\u00bbfull\u00bb css=\u00bb.vc_custom_1675841584445{padding-top: 25px !important;padding-bottom: 15px !important;}\u00bb qode_css_animation=\u00bb\u00bb][vc_column_text css=\u00bb.vc_custom_1675841659818{padding-bottom: 25px !important;}\u00bb]A base de pseudocereales<\/strong><\/span>
\np. ej., quinoa, tef y amaranto.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row css_animation=\u00bb\u00bb row_type=\u00bbrow\u00bb use_row_as_full_screen_section=\u00bbyes\u00bb type=\u00bbgrid\u00bb angled_section=\u00bbno\u00bb text_align=\u00bbleft\u00bb background_image_as_pattern=\u00bbwithout_pattern\u00bb z_index=\u00bb\u00bb css=\u00bb.vc_custom_1675955130207{padding-top: 7% !important;}\u00bb][vc_column][qode_elements_holder number_of_columns=\u00bbtwo_columns\u00bb][qode_elements_holder_item item_padding=\u00bb0px 55px\u00bb vertical_alignment=\u00bbmiddle\u00bb advanced_animations=\u00bbno\u00bb item_padding_480_600=\u00bb10px 0px\u00bb item_padding_480=\u00bb10px 0px\u00bb][vc_column_text]Asia muestra el uso m\u00e1s frecuente de alternativas l\u00e1cteas<\/strong><\/span><\/p>\n

 <\/p>\n

El consumo y uso de leche vegetal no es algo nuevo: las leches de origen vegetal han sido una parte fundamental de la dieta de muchas personas en todo el mundo durante cientos de a\u00f1os. La leche de coco es uno de los ingredientes principales en el sudeste asi\u00e1tico, el sur de Asia, el Caribe y el norte de Sudam\u00e9rica, y se ha utilizado para cocinar en la India durante milenios
\n[Vegan Food & Living, 2018 (and multiple sources)].<\/span>[\/vc_column_text][vc_separator type=\u00bbtransparent\u00bb up=\u00bb15″ down=\u00bb25″][vc_column_text css=\u00bb.vc_custom_1675842082881{padding-top: 25px !important;padding-right: 25px !important;padding-bottom: 25px !important;padding-left: 25px !important;background-color: #f2d3ab !important;}\u00bb el_class=\u00bbborder\u00bb]\u00bfSab\u00edas que?<\/strong><\/p>\n

La leche de soja se menciona por primera vez en textos escritos chinos en 1365 y fue llevada al sur de Europa hace m\u00e1s de 1000 a\u00f1os, mientras que la leche de almendras se utilizaba como bebida terap\u00e9utica o ingrediente alimentario en las culturas cristiana e isl\u00e1mica durante la Edad Media [Milk: Origin and meaning of milk. Online Etymology Dictionary, 2018 (and multiple sources)].<\/span>[\/vc_column_text][vc_separator type=\u00bbtransparent\u00bb up=\u00bb15″ down=\u00bb25″][\/qode_elements_holder_item][qode_elements_holder_item vertical_alignment=\u00bbmiddle\u00bb advanced_animations=\u00bbno\u00bb][vc_column_text css=\u00bb.vc_custom_1680098731918{padding-top: 15px !important;padding-bottom: 15px !important;}\u00bb]<\/p>\n

Cuota de mercado mundial de los an\u00e1logos l\u00e1cteos (Euromonitor 2022)<\/span><\/strong><\/p>\n

[\/vc_column_text][vc_single_image image=\u00bb39059″ img_size=\u00bbfull\u00bb alignment=\u00bbcenter\u00bb onclick=\u00bblink_image\u00bb qode_css_animation=\u00bb\u00bb][\/qode_elements_holder_item][\/qode_elements_holder][\/vc_column][\/vc_row][vc_row css_animation=\u00bb\u00bb row_type=\u00bbrow\u00bb use_row_as_full_screen_section=\u00bbyes\u00bb type=\u00bbgrid\u00bb angled_section=\u00bbno\u00bb text_align=\u00bbleft\u00bb background_image_as_pattern=\u00bbwithout_pattern\u00bb z_index=\u00bb\u00bb css=\u00bb.vc_custom_1675840721052{padding-top: 45px !important;}\u00bb][vc_column][vc_column_text css=\u00bb.vc_custom_1675842285599{padding-top: 15px !important;padding-bottom: 15px !important;}\u00bb]<\/p>\n

Las preocupaciones por la salud impulsan la demanda del consumidor<\/span><\/h2>\n

[\/vc_column_text][vc_separator type=\u00bbtransparent\u00bb][vc_column_text css=\u00bb.vc_custom_1675842455339{padding-right: 15% !important;padding-left: 15% !important;}\u00bb]<\/p>\n

La alimentaci\u00f3n de origen vegetal es una tendencia cada vez m\u00e1s fuerte que est\u00e1 pasando de ser un nicho a una categor\u00eda generalizada, especialmente en los pa\u00edses occidentales.<\/strong> [Innova 2021]<\/span><\/p>\n

[\/vc_column_text][vc_separator type=\u00bbtransparent\u00bb up=\u00bb15″ down=\u00bb25″][vc_column_text css=\u00bb.vc_custom_1680101311691{padding-right: 10% !important;padding-left: 10% !important;}\u00bb]<\/p>\n

El flexitarianismo representa uno de los movimientos de estilo de vida de m\u00e1s r\u00e1pido crecimiento. En 2020, el 23 % de los consumidores en Europa se consideraban flexitarianos. Aunque los vegetarianos y veganos siguen representando una peque\u00f1a proporci\u00f3n de consumidores, su crecimiento es r\u00e1pido. Entre 2016 y 2021, el n\u00famero de consumidores que se consideraban veganos se duplic\u00f3.<\/p>\n

[Veganz Nutrition reports, 2021]<\/span><\/p>\n

[\/vc_column_text][vc_separator type=\u00bbtransparent\u00bb][\/vc_column][\/vc_row][vc_row css_animation=\u00bb\u00bb row_type=\u00bbrow\u00bb use_row_as_full_screen_section=\u00bbyes\u00bb type=\u00bbgrid\u00bb angled_section=\u00bbno\u00bb text_align=\u00bbleft\u00bb background_image_as_pattern=\u00bbwithout_pattern\u00bb z_index=\u00bb\u00bb css=\u00bb.vc_custom_1675875486251{padding-right: 10% !important;padding-left: 10% !important;}\u00bb][vc_column][vc_row_inner row_type=\u00bbrow\u00bb type=\u00bbgrid\u00bb text_align=\u00bbleft\u00bb css_animation=\u00bb\u00bb css=\u00bb.vc_custom_1675875462526{padding-top: 25px !important;padding-right: 25px !important;padding-bottom: 25px !important;padding-left: 25px !important;}\u00bb el_class=\u00bbborder1″][vc_column_inner width=\u00bb1\/6″][vc_single_image image=\u00bb38389″ img_size=\u00bbfull\u00bb alignment=\u00bbcenter\u00bb qode_css_animation=\u00bb\u00bb][\/vc_column_inner][vc_column_inner width=\u00bb5\/6″][vc_column_text css=\u00bb.vc_custom_1675938514270{padding-top: 5px !important;padding-right: 10% !important;padding-bottom: 25px !important;}\u00bb]Sorprendentemente, el 38 % de los consumidores a nivel mundial afirman que la salud es la raz\u00f3n principal para consumir alternativas l\u00e1cteas
\n<\/strong> [Innova Meat, Dairy & Alternative protein survey, 2021].<\/span>
\nM\u00e1s concretamente, la salud digestiva es com\u00fanmente citada por los consumidores como motivo para adoptar una dieta sin l\u00e1cteos, siendo la sensibilidad\/intolerancia a la lactosa un problema creciente en todo el mundo.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_separator type=\u00bbtransparent\u00bb up=\u00bb2″ down=\u00bb2″][vc_row_inner row_type=\u00bbrow\u00bb type=\u00bbgrid\u00bb text_align=\u00bbleft\u00bb css_animation=\u00bb\u00bb css=\u00bb.vc_custom_1675875470313{padding-top: 25px !important;padding-right: 25px !important;padding-bottom: 25px !important;padding-left: 25px !important;}\u00bb el_class=\u00bbborder1″][vc_column_inner width=\u00bb1\/6″][vc_single_image image=\u00bb38404″ img_size=\u00bbfull\u00bb alignment=\u00bbcenter\u00bb qode_css_animation=\u00bb\u00bb][\/vc_column_inner][vc_column_inner width=\u00bb5\/6″][vc_column_text css=\u00bb.vc_custom_1680101332478{padding-top: 0px !important;padding-bottom: 25px !important;}\u00bb]Aproximadamente el 65 % de la poblaci\u00f3n adulta mundial se considera afectada por alguna forma de intolerancia a la lactosa
\n<\/strong>[World Population Review, 2022].<\/span>[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_separator type=\u00bbtransparent\u00bb up=\u00bb2″ down=\u00bb2″][vc_row_inner row_type=\u00bbrow\u00bb type=\u00bbgrid\u00bb text_align=\u00bbleft\u00bb css_animation=\u00bb\u00bb css=\u00bb.vc_custom_1675875478331{padding-top: 25px !important;padding-right: 25px !important;padding-bottom: 25px !important;padding-left: 25px !important;}\u00bb el_class=\u00bbborder1″][vc_column_inner width=\u00bb1\/6″][vc_single_image image=\u00bb38397″ img_size=\u00bbfull\u00bb alignment=\u00bbcenter\u00bb qode_css_animation=\u00bb\u00bb][\/vc_column_inner][vc_column_inner width=\u00bb5\/6″][vc_column_text css=\u00bb.vc_custom_1680101351410{padding-top: 0px !important;padding-bottom: 25px !important;}\u00bb]Seg\u00fan el mismo estudio, otras razones principales para adoptar productos l\u00e1cteos de origen vegetal incluyen preocupaciones por la sostenibilidad y el medio ambiente (18 %) y razones \u00e9ticas (10 %). [Innova Meat, Dairy & Alternative protein survey, 2021]<\/span>[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_separator type=\u00bbtransparent\u00bb up=\u00bb2″ down=\u00bb2″][vc_row_inner row_type=\u00bbrow\u00bb type=\u00bbgrid\u00bb text_align=\u00bbleft\u00bb css_animation=\u00bb\u00bb css=\u00bb.vc_custom_1675875478331{padding-top: 25px !important;padding-right: 25px !important;padding-bottom: 25px !important;padding-left: 25px !important;}\u00bb el_class=\u00bbborder1″][vc_column_inner width=\u00bb1\/6″][vc_single_image image=\u00bb38411″ img_size=\u00bbfull\u00bb alignment=\u00bbcenter\u00bb qode_css_animation=\u00bb\u00bb][\/vc_column_inner][vc_column_inner width=\u00bb5\/6″][vc_column_text css=\u00bb.vc_custom_1675938576229{padding-top: 0px !important;padding-right: 20% !important;padding-bottom: 25px !important;}\u00bb]Las generaciones m\u00e1s j\u00f3venes, como la Generaci\u00f3n Z y los Millennials, son los consumidores m\u00e1s activos en lo que respecta a los l\u00e1cteos de origen vegetal.<\/strong> <\/span>[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row css_animation=\u00bb\u00bb row_type=\u00bbrow\u00bb use_row_as_full_screen_section=\u00bbno\u00bb type=\u00bbfull_width\u00bb angled_section=\u00bbno\u00bb text_align=\u00bbleft\u00bb background_image_as_pattern=\u00bbwithout_pattern\u00bb z_index=\u00bb\u00bb el_class=\u00bbnoPadding\u00bb css=\u00bb.vc_custom_1630943040925{padding-top: 45px !important;padding-bottom: 35px !important;}\u00bb][vc_column][vc_column_text css=\u00bb.vc_custom_1675938632582{padding-top: 15px !important;padding-bottom: 15px !important;}\u00bb]<\/p>\n

Alternativas a la leche – El subsegmento m\u00e1s grande de los an\u00e1logos l\u00e1cteos<\/span><\/h2>\n

[\/vc_column_text][\/vc_column][\/vc_row][vc_row css_animation=\u00bb\u00bb row_type=\u00bbrow\u00bb use_row_as_full_screen_section=\u00bbyes\u00bb type=\u00bbgrid\u00bb angled_section=\u00bbno\u00bb text_align=\u00bbleft\u00bb background_image_as_pattern=\u00bbwithout_pattern\u00bb z_index=\u00bb\u00bb css=\u00bb.vc_custom_1675939397716{padding-right: 10% !important;padding-bottom: 35px !important;padding-left: 10% !important;}\u00bb][vc_column][vc_row_inner row_type=\u00bbrow\u00bb type=\u00bbgrid\u00bb text_align=\u00bbleft\u00bb css_animation=\u00bb\u00bb css=\u00bb.vc_custom_1675938671815{padding-top: 25px !important;padding-right: 25px !important;padding-bottom: 25px !important;padding-left: 25px !important;background-color: #eaedee !important;}\u00bb el_class=\u00bbborder1″][vc_column_inner width=\u00bb1\/6″][vc_single_image image=\u00bb38416″ img_size=\u00bb80×80″ alignment=\u00bbcenter\u00bb qode_css_animation=\u00bb\u00bb][\/vc_column_inner][vc_column_inner width=\u00bb5\/6″][vc_column_text css=\u00bb.vc_custom_1680099540236{padding-top: 5px !important;padding-right: 10% !important;padding-bottom: 25px !important;}\u00bb]Las alternativas a la leche no l\u00e1ctea lideran el segmento de alternativas l\u00e1cteas, representando el 88 % del mercado mundial de an\u00e1logos l\u00e1cteos en ingresos en 2022. La leche de soja lider\u00f3 el mercado con una cuota del 37 % de los ingresos mundiales,<\/strong> seguida de la leche de almendras, coco, arroz y avena. [Euromonitor, 2022].<\/span>[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_separator type=\u00bbtransparent\u00bb][vc_row_inner row_type=\u00bbrow\u00bb type=\u00bbgrid\u00bb text_align=\u00bbleft\u00bb css_animation=\u00bb\u00bb css=\u00bb.vc_custom_1675939093944{padding-top: 25px !important;padding-right: 25px !important;padding-bottom: 25px !important;padding-left: 25px !important;background-color: #eaedee !important;}\u00bb el_class=\u00bbborder1″][vc_column_inner width=\u00bb1\/6″][vc_single_image image=\u00bb38420″ img_size=\u00bb80×80″ alignment=\u00bbcenter\u00bb qode_css_animation=\u00bb\u00bb][\/vc_column_inner][vc_column_inner width=\u00bb5\/6″][vc_column_text css=\u00bb.vc_custom_1675939219774{padding-top: 0px !important;padding-right: 10% !important;padding-bottom: 25px !important;}\u00bb]Asia Pac\u00edfico domina el mercado de alternativas a la leche, representando el 40 % de las ventas mundiales en 2020.<\/strong> La leche no l\u00e1ctea se ha utilizado durante milenios en esta regi\u00f3n, tanto como bebida como ingrediente alimentario, y representa m\u00e1s del 66 % del total de ventas de leche animal y vegetal en el territorio de Asia Pac\u00edfico. [GrandViewResearch, 2020].<\/span>[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_separator type=\u00bbtransparent\u00bb][vc_row_inner row_type=\u00bbrow\u00bb type=\u00bbgrid\u00bb text_align=\u00bbleft\u00bb css_animation=\u00bb\u00bb css=\u00bb.vc_custom_1675939098768{padding-top: 25px !important;padding-right: 25px !important;padding-bottom: 25px !important;padding-left: 25px !important;background-color: #eaedee !important;}\u00bb el_class=\u00bbborder1″][vc_column_inner width=\u00bb1\/6″][vc_single_image image=\u00bb38424″ img_size=\u00bb80×80″ alignment=\u00bbcenter\u00bb qode_css_animation=\u00bb\u00bb][\/vc_column_inner][vc_column_inner width=\u00bb5\/6″][vc_column_text css=\u00bb.vc_custom_1675939226037{padding-top: 0px !important;padding-right: 10% !important;padding-bottom: 25px !important;}\u00bb]Las empresas l\u00e1cteas tradicionales adaptan su oferta para satisfacer la demanda de los consumidores de alternativas de origen vegetal, impulsando innovaciones en la categor\u00eda de alternativas a la leche, y m\u00e1s all\u00e1.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_separator type=\u00bbtransparent\u00bb][\/vc_column][\/vc_row][vc_row css_animation=\u00bb\u00bb row_type=\u00bbrow\u00bb use_row_as_full_screen_section=\u00bbno\u00bb type=\u00bbfull_width\u00bb angled_section=\u00bbno\u00bb text_align=\u00bbleft\u00bb background_image_as_pattern=\u00bbwithout_pattern\u00bb z_index=\u00bb\u00bb el_class=\u00bbnoPadding\u00bb css=\u00bb.vc_custom_1675840644767{padding-top: 45px !important;padding-bottom: 35px !important;background-color: #e09b74 !important;}\u00bb][vc_column][vc_column_text css=\u00bb.vc_custom_1675939271678{padding-top: 15px !important;padding-right: 15% !important;padding-bottom: 15px !important;padding-left: 15% !important;}\u00bb]<\/p>\n

Los an\u00e1logos de queso representan la subcategor\u00eda vegetal m\u00e1s din\u00e1mica <\/span><\/h2>\n

[\/vc_column_text][\/vc_column][\/vc_row][vc_row css_animation=\u00bb\u00bb row_type=\u00bbrow\u00bb use_row_as_full_screen_section=\u00bbyes\u00bb type=\u00bbgrid\u00bb angled_section=\u00bbno\u00bb text_align=\u00bbleft\u00bb background_image_as_pattern=\u00bbwithout_pattern\u00bb z_index=\u00bb\u00bb css=\u00bb.vc_custom_1675955171399{padding-top: 45px !important;padding-bottom: 5% !important;}\u00bb][vc_column][vc_column_text css=\u00bb.vc_custom_1675939301569{padding-top: 15px !important;padding-bottom: 15px !important;}\u00bb]<\/p>\n

El mercado de los an\u00e1logos de queso en cifras<\/span><\/h2>\n

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El mercado mundial de queso de origen vegetal se valor\u00f3 en 850 millones de d\u00f3lares en 2022<\/strong> y se espera que crezca a una tasa de crecimiento anual compuesta (TCAC) del 12,8 % de 2022 a 2027<\/strong>. <\/span>Europa Occidental lidera en valor. Los an\u00e1logos de queso son una de las categor\u00edas de m\u00e1s r\u00e1pido crecimiento, con 609 lanzamientos de productos en 2022. [Euromonitor, 2022]<\/span><\/p>\n

[\/vc_column_text][vc_separator type=\u00bbtransparent\u00bb][vc_separator type=\u00bbtransparent\u00bb][vc_separator type=\u00bbtransparent\u00bb][vc_column_text css=\u00bb.vc_custom_1675949580617{padding-right: 20% !important;padding-left: 20% !important;}\u00bb]<\/p>\n

3 formatos principales de an\u00e1logos de queso<\/strong><\/span><\/p>\n

 <\/p>\n

Los fabricantes buscan imitar los formatos tradicionales de queso l\u00e1cteo para atraer a los consumidores, lo que da lugar a tres tipos principales de an\u00e1logos de queso:<\/p>\n

[\/vc_column_text][vc_row_inner row_type=\u00bbrow\u00bb type=\u00bbfull_width\u00bb text_align=\u00bbleft\u00bb css_animation=\u00bb\u00bb][vc_column_inner width=\u00bb1\/5″][\/vc_column_inner][vc_column_inner width=\u00bb1\/5″ css=\u00bb.vc_custom_1675949418270{padding-right: 5% !important;padding-left: 5% !important;}\u00bb][vc_single_image image=\u00bb38437″ img_size=\u00bbfull\u00bb alignment=\u00bbcenter\u00bb qode_css_animation=\u00bb\u00bb][vc_column_text]<\/p>\n

Emmental, Gruy\u00e8re, Gouda, Cheddar, Parmesano, etc. <\/span>
\nIdeal para rallar.<\/span><\/p>\n

[\/vc_column_text][\/vc_column_inner][vc_column_inner width=\u00bb1\/5″ css=\u00bb.vc_custom_1675949423632{padding-right: 5% !important;padding-left: 5% !important;}\u00bb][vc_single_image image=\u00bb38441″ img_size=\u00bbfull\u00bb alignment=\u00bbcenter\u00bb qode_css_animation=\u00bb\u00bb][vc_column_text]<\/p>\n

Mozzarella, Havarti, Fontina, queso azul, Camembert, etc.<\/span>
\nPerfecto para fundir.<\/span><\/p>\n

[\/vc_column_text][\/vc_column_inner][vc_column_inner width=\u00bb1\/5″ css=\u00bb.vc_custom_1675949428837{padding-right: 5% !important;padding-left: 5% !important;}\u00bb][vc_single_image image=\u00bb38433″ img_size=\u00bbfull\u00bb alignment=\u00bbcenter\u00bb qode_css_animation=\u00bb\u00bb][vc_column_text]<\/p>\n

Queso cottage, queso para untar, ricotta, cuajada de queso, etc.
\nPara untar.<\/span><\/p>\n

[\/vc_column_text][\/vc_column_inner][vc_column_inner width=\u00bb1\/5″][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row css_animation=\u00bb\u00bb row_type=\u00bbrow\u00bb use_row_as_full_screen_section=\u00bbyes\u00bb type=\u00bbgrid\u00bb angled_section=\u00bbyes\u00bb angled_section_position=\u00bbboth\u00bb angled_section_direction=\u00bbfrom_left_to_right\u00bb text_align=\u00bbcenter\u00bb background_image_as_pattern=\u00bbwithout_pattern\u00bb background_color=\u00bb#faeee6″ z_index=\u00bb\u00bb css=\u00bb.vc_custom_1675950141057{padding-bottom: 2% !important;background-color: #faeee6 !important;}\u00bb][vc_column][vc_column_text css=\u00bb.vc_custom_1675949713496{padding-right: 20% !important;padding-left: 20% !important;}\u00bb]<\/p>\n

El coco, la base vegetal m\u00e1s utilizada<\/strong><\/span><\/p>\n

 <\/p>\n

El coco fue el ingrediente principal utilizado en el 69 % de los nuevos lanzamientos de productos (NLP) en 2020, seguido de la patata (39 %) y el anacardo (20 %), aunque muchos an\u00e1logos de queso utilizan una mezcla de 2 o 3 bases vegetales.<\/p>\n

[\/vc_column_text][vc_separator type=\u00bbtransparent\u00bb up=\u00bb15″ down=\u00bb15″][vc_single_image image=\u00bb38448″ img_size=\u00bbfull\u00bb alignment=\u00bbcenter\u00bb css=\u00bb.vc_custom_1675949840715{padding-right: 20% !important;padding-left: 20% !important;}\u00bb qode_css_animation=\u00bb\u00bb][vc_separator type=\u00bbtransparent\u00bb up=\u00bb15″ down=\u00bb15″]Descubra nuestra infograf\u00eda sobre este mercado<\/a>[\/vc_column][\/vc_row][vc_row css_animation=\u00bb\u00bb row_type=\u00bbrow\u00bb use_row_as_full_screen_section=\u00bbno\u00bb type=\u00bbgrid\u00bb angled_section=\u00bbno\u00bb text_align=\u00bbcenter\u00bb background_image_as_pattern=\u00bbwithout_pattern\u00bb z_index=\u00bb\u00bb el_class=\u00bbnoPadding\u00bb css=\u00bb.vc_custom_1675950205409{padding-top: 4% !important;padding-bottom: 35px !important;}\u00bb][vc_column][vc_separator type=\u00bbtransparent\u00bb][vc_column_text css=\u00bb.vc_custom_1675949951578{padding-top: 15px !important;padding-bottom: 15px !important;}\u00bb]<\/p>\n

Crear queso de origen vegetal – Los desaf\u00edos<\/span><\/h2>\n

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Uno de los principales desaf\u00edos para I+D es producir an\u00e1logos de queso con una variedad de sabores y texturas queseras, y con capacidad de fundirse, para hacerlos m\u00e1s atractivos para los consumidores. Los fabricantes tambi\u00e9n necesitan controlar notas desagradables espec\u00edficas, vinculadas a la base vegetal y la naturaleza del ingrediente.<\/p>\n

[\/vc_column_text][vc_single_image image=\u00bb38453″ img_size=\u00bbfull\u00bb alignment=\u00bbcenter\u00bb css=\u00bb.vc_custom_1675950059124{padding-top: 2% !important;padding-right: 20% !important;padding-bottom: 2% !important;padding-left: 20% !important;}\u00bb qode_css_animation=\u00bb\u00bb][vc_separator type=\u00bbtransparent\u00bb up=\u00bb15″ down=\u00bb15″]Descubra una receta de an\u00e1logo de queso<\/a>[\/vc_column][\/vc_row][vc_row css_animation=\u00bb\u00bb row_type=\u00bbrow\u00bb use_row_as_full_screen_section=\u00bbno\u00bb type=\u00bbfull_width\u00bb angled_section=\u00bbno\u00bb text_align=\u00bbleft\u00bb background_image_as_pattern=\u00bbwithout_pattern\u00bb z_index=\u00bb\u00bb el_class=\u00bbnoPadding\u00bb css=\u00bb.vc_custom_1675840644767{padding-top: 45px !important;padding-bottom: 35px !important;background-color: #e09b74 !important;}\u00bb][vc_column][vc_column_text css=\u00bb.vc_custom_1675950274223{padding-top: 15px !important;padding-right: 20% !important;padding-bottom: 15px !important;padding-left: 20% !important;}\u00bb]<\/p>\n

Lleve los an\u00e1logos de queso al siguiente nivel con las soluciones a base de levadura de Biospringer<\/span><\/h2>\n

[\/vc_column_text][\/vc_column][\/vc_row][vc_row css_animation=\u00bb\u00bb row_type=\u00bbrow\u00bb use_row_as_full_screen_section=\u00bbyes\u00bb type=\u00bbgrid\u00bb angled_section=\u00bbno\u00bb text_align=\u00bbleft\u00bb background_image_as_pattern=\u00bbwithout_pattern\u00bb z_index=\u00bb\u00bb css=\u00bb.vc_custom_1675951335915{padding-top: 45px !important;padding-bottom: 5% !important;}\u00bb][vc_column][vc_column_text css=\u00bb.vc_custom_1675951222503{padding-top: 15px !important;padding-right: 20% !important;padding-bottom: 15px !important;padding-left: 20% !important;}\u00bb]<\/p>\n

Ingredientes a base de levadura: impulsando la innovaci\u00f3n en quesos no l\u00e1cteos<\/span><\/h2>\n

[\/vc_column_text][vc_separator type=\u00bbtransparent\u00bb][qode_elements_holder number_of_columns=\u00bbtwo_columns\u00bb][qode_elements_holder_item item_padding=\u00bb0px 55px 0px 0px\u00bb vertical_alignment=\u00bbmiddle\u00bb advanced_animations=\u00bbno\u00bb item_padding_480_600=\u00bb10px 0px\u00bb item_padding_480=\u00bb10px 0px\u00bb][vc_column_text css=\u00bb.vc_custom_1675956470300{padding-right: 5% !important;padding-left: 5% !important;}\u00bb]Las propiedades de la levadura abren un mundo entero de posibilidades.<\/strong><\/span><\/p>\n

 <\/p>\n

Los ingredientes a base de levadura proporcionan una soluci\u00f3n natural a algunos de los desaf\u00edos mencionados anteriormente, particularmente en lo que respecta a la nutrici\u00f3n y la construcci\u00f3n de sabores complejos e intensos, y por ello se est\u00e1n convirtiendo en ingredientes \u00fatiles en el desarrollo de sustitutos de queso.<\/p>\n

La composici\u00f3n de los ingredientes a base de levadura es naturalmente compleja y son ricos en componentes de sabor como prote\u00ednas, amino\u00e1cidos y nucle\u00f3tidos, lo que explica la gran diversidad e intensidad de sabor de los ingredientes a base de levadura. Ofrecen m\u00faltiples beneficios: resaltar sabores y aromas, aportar sabor umami, contribuir a la reducci\u00f3n de sal, enmascarar notas desagradables, y m\u00e1s.<\/p>\n

Utilizarlos en diferentes combinaciones ofrece posibilidades casi ilimitadas para construir perfiles de sabor sabrosos, complejos y ricos.[\/vc_column_text][vc_separator type=\u00bbtransparent\u00bb up=\u00bb15″ down=\u00bb25″][\/qode_elements_holder_item][qode_elements_holder_item vertical_alignment=\u00bbmiddle\u00bb advanced_animations=\u00bbno\u00bb][vc_single_image image=\u00bb38461″ img_size=\u00bbfull\u00bb css=\u00bb.vc_custom_1675950970951{padding-right: 15% !important;padding-left: 15% !important;}\u00bb qode_css_animation=\u00bb\u00bb][\/qode_elements_holder_item][\/qode_elements_holder][\/vc_column][\/vc_row][vc_row css_animation=\u00bb\u00bb row_type=\u00bbrow\u00bb use_row_as_full_screen_section=\u00bbno\u00bb type=\u00bbgrid\u00bb angled_section=\u00bbno\u00bb text_align=\u00bbleft\u00bb background_image_as_pattern=\u00bbwithout_pattern\u00bb z_index=\u00bb\u00bb el_class=\u00bbnoPadding\u00bb css=\u00bb.vc_custom_1675954813030{padding-top: 5% !important;padding-bottom: 35px !important;}\u00bb][vc_column][vc_column_text css=\u00bb.vc_custom_1675954806453{padding-top: 15px !important;padding-right: 15% !important;padding-bottom: 15px !important;padding-left: 15% !important;}\u00bb]<\/p>\n

Supere los desaf\u00edos de crear an\u00e1logos de queso satisfactorios con las soluciones de levadura Biospringer <\/span><\/h2>\n

[\/vc_column_text][vc_column_text]<\/p>\n

Lleve los an\u00e1logos de queso a otro nivel con las soluciones a base de levadura de Biospringer<\/strong><\/p>\n

[\/vc_column_text][vc_separator type=\u00bbtransparent\u00bb][vc_row_inner row_type=\u00bbrow\u00bb type=\u00bbfull_width\u00bb text_align=\u00bbleft\u00bb css_animation=\u00bb\u00bb][vc_column_inner el_class=\u00bblipsbloc\u00bb width=\u00bb1\/2″ css=\u00bb.vc_custom_1675953890355{margin-top: 2% !important;margin-right: 3% !important;margin-bottom: 2% !important;border-top-width: 2px !important;border-right-width: 2px !important;border-bottom-width: 2px !important;border-left-width: 2px !important;padding-top: 35px !important;padding-right: 35px !important;padding-bottom: 35px !important;padding-left: 35px !important;border-left-color: #9acfdc !important;border-left-style: solid !important;border-right-color: #9acfdc !important;border-right-style: solid !important;border-top-color: #9acfdc !important;border-top-style: solid !important;border-bottom-color: #9acfdc !important;border-bottom-style: solid !important;border-radius: 20px !important;}\u00bb][vc_single_image image=\u00bb38477″ img_size=\u00bbfull\u00bb qode_css_animation=\u00bb\u00bb][vc_column_text]Potentes herramientas de mejora del sabor:<\/strong><\/p>\n

 <\/p>\n

Intensifique los sabores del queso e imite perfiles de queso m\u00e1s \u00abmaduros\u00bb con Springer\u00ae<\/sup> Reveal<\/span><\/a>
\nAporte sabor Umami para aumentar el impacto del sabor y la sensaci\u00f3n duradera con Springer\u00ae<\/sup> Umami<\/span><\/a>
\nCree un perfil de queso aut\u00e9ntico y sutil con Springer\u00ae<\/sup> Signature<\/span><\/a>
\nEnmascare o reduzca las notas desagradables con Springer\u00ae<\/sup> Mask<\/span><\/a>[\/vc_column_text][\/vc_column_inner][vc_column_inner el_class=\u00bblipsbloc\u00bb width=\u00bb1\/2″ css=\u00bb.vc_custom_1675953881397{margin-top: 2% !important;margin-bottom: 2% !important;margin-left: 3% !important;border-top-width: 2px !important;border-right-width: 2px !important;border-bottom-width: 2px !important;border-left-width: 2px !important;padding-top: 35px !important;padding-right: 35px !important;padding-bottom: 35px !important;padding-left: 35px !important;border-left-color: #81c480 !important;border-left-style: solid !important;border-right-color: #81c480 !important;border-right-style: solid !important;border-top-color: #81c480 !important;border-top-style: solid !important;border-bottom-color: #81c480 !important;border-bottom-style: solid !important;border-radius: 20px !important;}\u00bb][vc_single_image image=\u00bb38485″ img_size=\u00bbfull\u00bb css=\u00bb.vc_custom_1675953979954{padding-bottom: 20px !important;}\u00bb qode_css_animation=\u00bb\u00bb][vc_column_text css=\u00bb\u00bb]Contribuciones eficientes a un perfil nutricional m\u00e1s equilibrado <\/strong><\/p>\n

 <\/p>\n

Mejore el contenido proteico sin afectar el perfil de sabor y mejore la capacidad de fusi\u00f3n con Springer Proteissimo\u00ae<\/sup><\/strong><\/span><\/a> Reduzca el contenido de sal preservando la intensidad del sabor con Springer\u00ae<\/sup> Reveal<\/span><\/a> o Springer\u00ae<\/sup> Umami<\/span><\/a>[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row css_animation=\u00bb\u00bb row_type=\u00bbrow\u00bb use_row_as_full_screen_section=\u00bbno\u00bb type=\u00bbfull_width\u00bb angled_section=\u00bbno\u00bb text_align=\u00bbleft\u00bb background_image_as_pattern=\u00bbwithout_pattern\u00bb z_index=\u00bb\u00bb el_class=\u00bbnoPadding\u00bb css=\u00bb.vc_custom_1631027418744{padding-top: 5px !important;padding-bottom: 0px !important;}\u00bb][vc_column][vc_column_text css=\u00bb.vc_custom_1675956493827{padding-top: 15px !important;padding-right: 5% !important;padding-bottom: 15px !important;padding-left: 5% !important;}\u00bb]<\/p>\n

Productos con prop\u00f3sito:
\nEl compromiso de Biospringer con la innovaci\u00f3n<\/span><\/h2>\n

[\/vc_column_text][vc_separator type=\u00bbtransparent\u00bb][vc_column_text css=\u00bb.vc_custom_1630999839381{padding-right: 20% !important;padding-left: 20% !important;}\u00bb]<\/p>\n

Los productos de Biospringer son innovadores, orientados al consumidor y pueden utilizarse en todo tipo de aplicaciones alimentarias: alimentos y bebidas, alternativas l\u00e1cteas y an\u00e1logos de carne, y recetas dulces y saladas.<\/p>\n

[\/vc_column_text][vc_separator type=\u00bbtransparent\u00bb][\/vc_column][\/vc_row][vc_row css_animation=\u00bb\u00bb row_type=\u00bbrow\u00bb use_row_as_full_screen_section=\u00bbno\u00bb type=\u00bbgrid\u00bb angled_section=\u00bbno\u00bb text_align=\u00bbleft\u00bb background_image_as_pattern=\u00bbwithout_pattern\u00bb css=\u00bb.vc_custom_1631027873312{padding-top: 0px !important;padding-bottom: 20px !important;}\u00bb z_index=\u00bb\u00bb el_class=\u00bbnoPadding\u00bb][vc_column][vc_raw_js]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[\/vc_raw_js][vc_column_text css=\u00bb.vc_custom_1679585336832{padding-right: 10% !important;padding-left: 10% !important;}\u00bb]\"\"<\/a><\/p>\n

Excelente sabor, textura,<\/strong>
\naroma y apariencia<\/strong><\/p>\n

 <\/p>\n

La composici\u00f3n compleja y \u00fanica de la levadura intensificar\u00e1 y aportar\u00e1 armon\u00eda.<\/p>\n

 <\/p>\n

Combinados con la experiencia de Biospringer, los ingredientes a base de levadura ofrecen posibilidades infinitas en t\u00e9rminos de sabor > Intensificaci\u00f3n del perfil de queso (Springer\u00ae<\/sup> Reveal<\/strong><\/span><\/a>), aportando umami (Springer\u00ae<\/sup> Umami<\/a><\/strong><\/span>), notas de sabor espec\u00edficas de queso (Springer\u00ae<\/sup> Signature<\/strong><\/a><\/span>)<\/p>\n

[\/vc_column_text][vc_column_text css=\u00bb.vc_custom_1631020070487{padding-right: 10% !important;padding-left: 10% !important;}\u00bb]\"\"<\/a><\/p>\n

Procesamiento<\/strong>
\nrelativamente bajo<\/strong><\/p>\n

 <\/p>\n

Proceso sencillo de solo 3 pasos:
\nfermentaci\u00f3n, rotura y separaci\u00f3n<\/a><\/p>\n

[\/vc_column_text][vc_column_text css=\u00bb.vc_custom_1752066699494{padding-right: 10% !important;padding-left: 10% !important;}\u00bb]\"\"<\/a><\/p>\n

Textura y propiedades de fusi\u00f3n<\/strong><\/p>\n

 <\/p>\n

Springer Proteissimo<\/a>\u00ae<\/sup><\/strong> mejora las propiedades de fusi\u00f3n de los quesos duros.<\/p>\n

[\/vc_column_text][vc_column_text css=\u00bb.vc_custom_1752066709687{padding-right: 10% !important;padding-left: 10% !important;}\u00bb]\"\"<\/a><\/p>\n

Alto contenido<\/strong>
\nen prote\u00ednas<\/strong><\/p>\n

 <\/p>\n

Fuente innovadora de prote\u00ednas<\/a>, Springer Proteissimo<\/strong><\/a><\/span> es una prote\u00edna de levadura que contiene un 70 % de prote\u00ednas.<\/p>\n

[\/vc_column_text][vc_column_text css=\u00bb.vc_custom_1675954520733{padding-right: 10% !important;padding-left: 10% !important;}\u00bb]\"\"<\/a><\/p>\n

Sin al\u00e9rgenos<\/strong>
\nni OGM<\/strong><\/p>\n

 <\/p>\n

Las cepas de levadura seleccionadas para fabricar los ingredientes de levadura Biospringer no son organismos gen\u00e9ticamente modificados,<\/p>\n

y una selecci\u00f3n de productos cuenta con la certificaci\u00f3n \u00abNon-GMO Project Verified\u00bb.<\/p>\n

[\/vc_column_text][vc_column_text css=\u00bb.vc_custom_1675954585593{padding-right: 10% !important;padding-left: 10% !important;}\u00bb]\"\"<\/a><\/p>\n

Lista de ingredientes
\ncorta y familiar<\/b><\/p>\n

 <\/p>\n

El 44 % de los consumidores a nivel mundial est\u00e1n familiarizados o muy familiarizados con la levadura. *Fuente: \u00abKarott, 2021, n=2140 personas\u00bb<\/span><\/p>\n

[\/vc_column_text][vc_column_text css=\u00bb.vc_custom_1631003685871{padding-right: 10% !important;padding-left: 10% !important;}\u00bb]\"\"<\/a><\/p>\n

Bajo impacto<\/strong>
\nmedioambiental<\/strong><\/p>\n

 <\/p>\n

La levadura requiere un uso limitado de suelo. El uso de coproductos para producir levadura reduce el consumo de agua y energ\u00eda.<\/p>\n

[\/vc_column_text][\/vc_column][\/vc_row][vc_row css_animation=\u00bb\u00bb row_type=\u00bbrow\u00bb use_row_as_full_screen_section=\u00bbyes\u00bb type=\u00bbgrid\u00bb angled_section=\u00bbno\u00bb text_align=\u00bbcenter\u00bb background_image_as_pattern=\u00bbwithout_pattern\u00bb z_index=\u00bb\u00bb css=\u00bb.vc_custom_1675954750953{padding-top: 35px !important;padding-bottom: 3% !important;}\u00bb][vc_column]Lleve los an\u00e1logos de queso a otro nivel contactando a nuestros expertos<\/a>[\/vc_column][\/vc_row][vc_row css_animation=\u00bb\u00bb row_type=\u00bbrow\u00bb use_row_as_full_screen_section=\u00bbno\u00bb type=\u00bbfull_width\u00bb angled_section=\u00bbno\u00bb text_align=\u00bbleft\u00bb background_image_as_pattern=\u00bbwithout_pattern\u00bb][vc_column][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

[vc_row css_animation=\u00bb\u00bb row_type=\u00bbrow\u00bb use_row_as_full_screen_section=\u00bbno\u00bb type=\u00bbfull_width\u00bb angled_section=\u00bbno\u00bb text_align=\u00bbleft\u00bb background_image_as_pattern=\u00bbwithout_pattern\u00bb z_index=\u00bb\u00bb el_class=\u00bbnoPadding\u00bb][vc_column][qode_elements_holder number_of_columns=\u00bbone_column\u00bb][qode_elements_holder_item background_image=\u00bb38517″ cover=\u00bbyes\u00bb item_padding=\u00bb0 0 0 150px\u00bb vertical_alignment=\u00bbmiddle\u00bb advanced_animations=\u00bbno\u00bb item_padding_480_600=\u00bb0px\u00bb item_padding_480=\u00bb0px\u00bb][vc_column_text css=\u00bb.vc_custom_1675840560278{padding-top: 100px !important;padding-bottom: 80px !important;}\u00bb] An\u00e1logos l\u00e1cteos: \u00bfse est\u00e1n convirtiendo en un pilar de la dieta global de los consumidores? [\/vc_column_text][\/qode_elements_holder_item][\/qode_elements_holder][\/vc_column][\/vc_row][vc_row css_animation=\u00bb\u00bb row_type=\u00bbrow\u00bb use_row_as_full_screen_section=\u00bbno\u00bb…<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":26450,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"full_width.php","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"class_list":["post-42149","page","type-page","status-publish","hentry"],"acf":[],"yoast_head":"\nAn\u00e1logos del queso a partir de ingredientes y extractos de levadura - Biospringer<\/title>\n<meta name=\"description\" content=\"Los productos de Biospringer son innovadores y pueden utilizarse en todo tipo de aplicaciones alimentarias: alternativas l\u00e1cteas y an\u00e1logos de queso.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/biospringer.com\/es\/aplicaciones-alimentarias\/analogos-lacteos\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"An\u00e1logos l\u00e1cteos\" \/>\n<meta property=\"og:description\" content=\"Los productos de Biospringer son innovadores y pueden utilizarse en todo tipo de aplicaciones alimentarias: alternativas l\u00e1cteas y an\u00e1logos de queso.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/biospringer.com\/es\/aplicaciones-alimentarias\/analogos-lacteos\/\" \/>\n<meta property=\"og:site_name\" content=\"Biospringer\" \/>\n<meta property=\"article:modified_time\" content=\"2026-03-20T15:00:54+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/biospringer.com\/wp-content\/uploads\/2021\/09\/Group-61.png\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Tiempo de lectura\" \/>\n\t<meta name=\"twitter:data1\" content=\"18 minutos\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/biospringer.com\\\/es\\\/aplicaciones-alimentarias\\\/analogos-lacteos\\\/\",\"url\":\"https:\\\/\\\/biospringer.com\\\/es\\\/aplicaciones-alimentarias\\\/analogos-lacteos\\\/\",\"name\":\"An\u00e1logos del queso a partir de ingredientes y extractos de levadura - 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