The result of this collaboration includes industrially validated prototypes of drinkable and spoonable vegurts with either oat, soy, pea, coconut or almond bases
Ingredient powerhouses CP Kelco and Chr. Hansen are offering customers a collaboration combining their world-leading expertise and solutions to take consumer-friendly, shelf-stable, plant-based yogurt alternatives (vegurts) to the next level.
“The technological challenge to produce both spoonable and drinkable ambient vegurts with great nutrition, taste and texture is significant. Selecting the right culture to provide fermentation performance, texture and flavour for each recipe, and having these complement the stabilisation and flavour systems is critical to making great products”, said Christian Gilleladen, Principal Application Scientist, Chr. Hansen.
To date, a range of vegurt prototypes are available to food producers for tasting, and they have received positive feedback from select customers. The prototype recipes can be tweaked to meet specific requirements for sugar, protein, fat, texture and flavour, thanks to the comprehensive expertise in fermentation, stabilisation, flavour, processing and packaging offered by the collaboration.
“Formulating plant-based vegurts is not straightforward, and we want to help our customers to be best in class by offering our joint technical expertise. Together, we look forward to this opportunity of sharing our support and helping with the development of the flavours, textures and nutritional profiles our customers are targeting when they embark on the plant-based, shelf-stable vegurts journey”, said Tora Jorn, Sales Technical Service Manager, CP Kelco.