MISTA members AAK, Chr. Hansen, Givaudan, and Ingredion collaborated to develop a plant-based, high-performance yoghurt base. What sets the base apart from the competition is its ability to help customers move quickly from development to market.
The yoghurt base is composed of plant-based proteins, "designer" cultures, protein binders, and flavours containing functional enhancers.
"The base is not only a combination of technologies from each of the MISTA members, AAK, Ingredion, Chr. Hansen, and Givaudan; it is also the know-how of the best combinations, use levels, and treatment methods that led us to this strong base," says Rahul Shinde, head of innovation integration at MISTA. "We have high-quality pea and faba proteins at the heart of it."
Yoghurt Base- Ready for International Liaison
Customers in the United States, Europe, and parts of Latin America can order samples of MISTA's plant-based yoghurt base. It can be used by large, small, or emerging brands to shorten their time to market and tweak the formulation to meet brand requirements.
"A yoghurt base is the optimal combination of protein, starch, and fat, followed by fermentation, resulting in a standard product that can be differentiated with value-added ingredients such as natural flavours or health-based ingredients," explains Shinde.
Pea and faba beans are used to make the yoghurt base. A potential customer can start with the standard base and then add targeted ingredients like almond milk, cocoa powder, or ginseng. Instead of starting with specific plant milk as a base for fermentation, this allows for greater versatility.
A Base for Multiple Food Applications
The base was created to be versatile and can be used in a variety of applications, ranging from decadent dessert yoghurts to breakfast staples.
"We understand that some customers may want to tweak the label claims or differentiation formulation," Shinde says. We will work with such customers to ensure that their desired intent is met.
We're looking forward to working with different customers and seeing where they can take this because it's a standard base. "A great example would be using this base for ethnic yoghurt solutions that haven't been explored yet, such as Shrikhand, Dahi Chutney, or Tzatziki," he says.
Givaudan's protein binder and masker flavour solutions mask off-notes in plant-based proteins while also improving flavour profile and release. Chr. Hansen texturizing cultures improve the performance of plant proteins and starches to create an appealing mouthfeel.
The plant-based yogurt's nutrition, taste, and mouthfeel are provided by Ingredion's dispersible and clean tasting pea and faba proteins, while AAK's functional combination of fats delivers a smooth and creamy mouthfeel and a dairy-like taste.
