Service-Information

Vegan yoghurt alternatives

The process

  • Preparation of the base from vegetable raw materials

  • Fermentation process, addition of cultures

  • Optimisation of texture using structure-forming ingredients, depending on recipe

  • Heat treatment to ensure food safety and quality

  • Partial viscosity forming in packaging

 

Products

  • Yoghurt based on soy, oat, almond, coconut, cashew, lupine

 

The ALPMA process technology combines long-standing experience in the extraction and processing of proteins from various sources.

Contact us: Anita Rhein, veganoprot(at)alpma.de
Together we develop customized solutions for you.