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



  • 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. Together we develop customized solutions for you.