Plant-Based Spoonable Yogurt

The appeal of plant-based products continues to grow as consumers continue to seek out more protein options. As a result, the market for yogurt alternatives is evolving quickly. However, creating and fortifying a spoonable yogurt alternative with plant-based protein can be a challenge. Solubility varies as the plant proteins can be hard to hydrate. Unwanted flavor notes can give yogurt alternatives a “beany” taste or make them lumpy, starchy or watery, lacking the structure of dairy yogurt.

Whether you are using soy, pea, coconut, oat, almond or a blend of plant protein sources, delivering that familiar, rich and creamy, dairy-like taste and hug-the-spoon texture is key. CP Kelco can help you achieve your desired viscosity, reduce syneresis and maintain texture over shelf life. Discover our portfolio of sustainably sourced and produced stabilizer solutions that can help you overcome plant-based challenges in spoonable yogurt alternatives and meet your clean label goals.

Formulations

Product Type Function
GENU® Pectin Learn More

Texture
Mouthfeel
Prevents Protein Aggregation
Starch Reduction/Replacement
Syneresis Control
Gives Smooth, Shiny Appearance

KELCOGEL® Gellan Gum Learn More

Body
Improves Structure
Enhances Robustness to Temperature Fluctuation

NUTRAVA Citrus Fiber zest Learn More

Label Friendly
Body
Mouthfeel
Starch Reduction/Replacement
Syneresis Control