When comparing a plant-based yogurt to a dairy-based yogurt, plant-based yogurt will inherently lack two major components: protein and texture. Plant-based milk sources are largely composed of water and lack the casein micelle structure that contributes protein and texture.
To nutritionally fortify plant-based yogurt-alternatives, formulators need to leverage an additional protein source. This added protein can often have a strong impact on the viscosity before, during and after processing, leading to production difficulties in pumping and shearing the yogurt alternative.
In order to achieve optimal texture and stability in a protein-fortified plant-based yogurt, product developers must include stabilizers in their formulations. Starches and hydrocolloids aid in providing viscosity, mouth coating, water binding and structure. However, due to heat and homogenization during processing, careful consideration must be taken when choosing these stabilizers.