Discover MISTA and Ingredion’s Plant-based Yogurt Innovation

Traditional dairy yogurt is favored for being a healthy, tasty, and filling breakfast option, high in calcium, vitamins, protein, and probiotics. These nutrients and probiotics enhance wellness, boost immunity, protect teeth and bones, and support a robust gut microbiome, crucial for overall health. However, producers must turn to vegan yogurt options due to the increasing demand for plant-based ingredients.
Invest in Plant-Based Yogurt to Safeguard Your Future
According to Future Market Insights (FMI), the plant-based yogurt market is growing at 8.9% CAGR, with revenue predicted to reach USD5.1 billion globally by 2032. This surge is thanks to the worldwide leaning towards plant-based foodstuffs and diets, including alternative dairy.
With vegans, vegetarians, flexitarians, and lactose intolerant consumers creating an increasing demand, producers must explore plant-based variants to remain competitive. Notably, these consumers look for gut-health enhancing live probiotics, authentic taste and texture, and protein content. However, as plant products offer less protein than animal products, providing the desired protein ratio can be challenging.
Stepping up to the Demand for Improved Plant-Based Offerings
Yogurt alternative plant-based ingredients include nuts such as coconut, soy, and almond, grains such as oats and rice, and seeds such as flax and hemp. Many plant-based ingredients are already rich in nutrients, including fiber and omega-3-fatty acids.
However, with advances in technology, and investment in research and development, it’s now possible to enhance formulations and improve processing for a superior result. So, in addition to the more conventional nuts, grains and seeds, developers are also experimenting with ingredients such as peas, barley, and bananas.
Producers add protein, other nutrients, and immunity-enhancing compounds to expand their consumer base and footprint. These advanced products are smooth and creamy in texture and rich in flavor. In addition, sustainable and waste-free packaging is often used, with sought-after labeling including sugar, GMO and gluten-free, and increasingly, organic. Also trending are snack-sized variants, ideal to appeal to those exploring plant-based options for the first time.
Introducing MISTA’s Plant-Based Formulation
Members of flavor and fragrance producer Givaudan’s recently launched innovation platform MISTA include AAK (plant-based oils), Chr. Hansen (supplier of probiotics, food cultures, natural colors, and enzymes), and Ingredion (producer of starch, modified starches, and starch sugars). MISTA (meaning ‘tasty morsel’ in Sanskrit) is dedicated to “transform the global food system to meet the needs of the future… an abundant future that nourishes and delights people and planet.” Their members commit to transcending the conventional, maximizing innovation opportunities, and driving transformation across the food system by prioritizing plant-based ingredients.
In response, these members, experts in their respective fields, have collaborated to create plant-based designer yogurt magic. They’ve used pea and fava protein and sustainable tapioca starch to create an ideal combination of protein, starch, and fats. These green legumes used together offer an impressive nutrient profile, including protein, fiber, vitamins, and minerals.
A Versatile, Pre-Fermented Base
Their innovative formulation incorporates a proprietary smoothing plant-based blend of fats, including coconut and sunflower, plant-bespoke designed cultures, and protein binders. In addition, the product uses unique and functional flavor-boosting molecules, leveraging soluble and clean-tasting pea and tapioca proteins.
This ‘high-performance’ plant-based formulation is perfect across various applications, including breakfast yogurt staples and luxurious dessert offerings. In addition, with a readily available pre-fermented yogurt base, the producer can look forward to improving quality and increasing their speed to market. Manufacturers in the US, Europe, and some regions in Latin America can already access samples. In addition, MISTA is open to global producers customizing the product to expand their portfolio and share.
However, with taste a primary adoption barrier, plant-based dairy alternatives must focus on flavor to differentiate. Trending flavors include chocolate and fruits such as strawberry, banana, and mango, and less conventional options such as lemonade. Flavoring this groundbreaking vegan yogurt base will require pure, natural flavor molecules.
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