Biosolutions to Overcome Textural Challenges in Plant-based Yogurt

Plant-based foods have gained a significant health halo, driving their remarkable growth in recent years. Today’s consumers seek greater value from their food, including health claims and shorter ingredient lists. In the realm of plant-based yogurt, the 'high protein' claim is extremely desirable; however, formulation challenges associated with plant proteins often result in gritty and unpleasant products. We can leverage biosolutions to achieve a transformative change in taste and texture, utilizing simple ingredient lists and easy to adopt processes. This approach enables us to meet consumers' unmet needs without compromising on texture while maximizing ingredient potential.