Free divalent cations trigger protein precipitation and turbidity in neutral pH liquid systems. Preventing this instability ensures visual clarity and shelf stability in high-protein formulations.

Fermented plant-based products suffer from rapid degradation and safety risks when stored outside of cold chains. Preventing spoilage at room temperature extends commercial viability and distribution reach.

Infant and adult populations experience adverse immune responses to bovine proteins. Replacing these with plant-based alternatives eliminates the risk of allergic reactions in sensitive consumers.

Native plant proteins lack the structural integrity and mouthfeel required for stable emulsion-based food systems. Overcoming this structural deficiency allows for the replacement of animal-based fats and proteins without compromising sensory quality.