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: veganoprot(at)alpma.de
Together we develop customized solutions for you.