Mista members AAK, Chr. Hansen, Givaudan and Ingredion have collaborated on a plant-based yogurt base.
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The plant-based yogurt base is said to be made with high-quality, sustainable, clean label ingredients, bringing together a wide range of technologies that include plant-based proteins, designer cultures, specialized protein binders and flavors with unique functional enhancers.
Samples of Mista’s plant-based yogurt base are available now for customers in the United States, Europe and some parts of Latin America.
Catherine Bayard, global product manager at Givaudan, said, “Givaudan’s industry-leading protein binder and masker flavor solutions help mask off-notes in plant-based proteins, while also enhancing the flavor profile and release.”
Ross Crittenden, senior director of commercial development at Chr. Hansen, said, “The state-of-the-art texturizing cultures from Chr. Hansen help enhance the performance of the plant proteins and starches to create an appealing mouthfeel.”
Greg Aloi, vice president customer co-creation and applications at Ingredion, said, “Ingredion’s highly dispersible and clean tasting pea and faba proteins provide the nutrition, taste and mouthfeel that is key to a great plant-based yogurt.”
Ted Lengwin, plant-based business development lead at AAK, said, “AAK’s functional combination of fats that are tailor-made for a smooth and creamy mouthfeel, gives the yogurt a dairy-like taste.”
Scott May, founder and head of Mista, said, “Mista was created to evolve the food system for the future and to do so, we need like-minded companies, both big and small, to join forces and work on new initiatives in a collaborative way that has not been done before. We call this effort curated collaboration and this new plant-based yogurt base is the direct result of it. This is the first of many more collaborations to come.”
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