Ingredient companies CP Kelco and Chr Hansen have collaborated to demonstrate the possibility of plant-based yogurt alternatives production – “vegurts”.

The result of this collaboration included industrially validated prototypes of drinkable and edible “vegurts” with oat, soy, pea, coconut or almond bases.

Christian Gilleladen, principal application scientist at Chr Hansen, said: “The technological challenge to produce both spoonable and drinkable ambient vegurts with great nutrition, taste and texture is significant.”

He continued: “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. By working together, we have been able to unlock the synergies between ingredients and process to produce a variety of desired thicknesses and mouthfeel.”

Anne Sinha, marketing director at CP Kelco, commented: “This collaboration represents a new way of helping our respective customers accelerate their product development and access technical application support globally.”

She continued: “With access to teams who know each other and work together well, and who are closely connected to other global ingredient producers, customers can benefit from an integrated team of world-leading experts with insights across their entire development chain.”

A range of vegurt prototypes are available to food producers for tasting. The recipes can also be adapted to meet specific requirements for sugar, protein, fat, texture and flavour.

Tora Jorn, sales technical service manager at CP Kelco: “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.”

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