Vegan and vegetarian products, drinks and plant-based yoghurt
Consumers’ increasing orientation towards plant-based food is a mega-trend. The focus is on both the ethical aspects as well as the health reasons that are attributed to non-dairy products.
Non-dairy yoghurt eaten with a spoon, non-dairy yoghurt drinks and other non-dairy products made from soy, almond, coconut, rice or oats are becoming more and more popular. More than 20% of consumers around the world now consume plant-based yoghurt, whereby yoghurt eaten with a spoon has the largest share of new products.
Plant-based yoghurt alternatives to eat and drink
Consumers’ requirements for alternatives to dairy are increasing along with the increasing number of products for sale, which is why it is important to optimise recipes. Pectin is ideal for producing contemporary plant-based products.
- Well-balanced mouthfeel
- Protein stabilisation in acidified beverages
- Attractive appearance with a surface sheen
Fruit preparations for alternative non-diary products
Standardised low ester H&F Classic pectins or Amid pectins are very suitable for this application area, as they give fruit preparations the necessary rheological properties. An even distribution of the fruit and reliable reproducibility of the fruit preparation are achieved.
Advice on pectins and their applications
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Other applications
