Ever wondered what makes your milk look so smooth, your fruit drink feels so consistent, or your medicinal suspension remain stable without separating? The answer lies in homogenization — a powerful process that plays a critical role across multiple industries including dairy, beverages, and pharmaceuticals.
The global dairy industry is evolving rapidly, and one of the biggest disruptors is vegan dairy. Plant-based alternatives to milk, yoghurt, butter, and cheese are no longer niche products; they’re mainstream. But is this rise in vegan dairy just a passing trend, or does it represent the future of dairy manufacturing?
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