Whether yogurt, quark, cream cheese, or crème fraîche, Planteneers offers plant-based alternatives for a wide range of fermented milk products. These alternative products are based on a variety of protein sources and ingredients, closely resembling animal products in taste and texture, and are just as versatile in use.
For yogurt alternatives, Planteneers offers fiildDairy FEY series functional systems adapted to individual customer wishes. The standard system is based on a combination of different starches, and is very flexible in use. It can be combined with any plant-based components in different presentation forms, from coconut milk and oat concentrate to soy protein to almond paste. “Whichever base is available, our system gives a alternative to yogurt with a balanced flavour and creamy texture that is very similar to conventional yogurt,”
Said Linda Eitelberger, Product Manager, Planteneers: “The consistency can be adjusted individually. Depending on the dosing of the stabilizing system, the final product can be spoonable or drinkable.”
Adding fruit preparations, herbs, or spices results in sweet or savoury varieties. Plant-based Greek yogurt varieties are another option. In all these products, fermentation takes place with a vegan yogurt culture.
In addition, Planteneers has developed solutions for plant-based yogurt alternatives that already have the plant base integrated. These convenience systems are based on coconut milk powder, and with water and vegan yogurt culture they process easily into spoonable or drinkable yogurt alternatives. They feature a pleasant coconut flavour and a creamy mouthfeel. Many different varieties can be made by adding various fruit preparations.
For special requirements there is also an integrated compound for making plant-based yogurt alternatives with high protein content. It features a very creamy mouthfeel, which is seldom the case with high-protein products. It meets the requirements for a high protein claim even when 20 percent fruit preparation is added. A clean label system lets manufacturers meet the demand for free from products. Planteneers also has solutions suitable for plant-based trend products like mango lassi and ayran.
Plant-based alternatives to quark are another product area. For these, Planteneers has developed a flexible system as part of its fiildDairy FEQ series.
Added Eitelberger: “The products are made with equipment typically used for traditional quark products. The result is plant-based alternatives to quark with four to seven percent protein. The final product can be eaten plain or combined with herbs, fruit, or vegetable preparations. An additional separation step gives a drier, crumblier texture that is ideal as a filling for pasta and baked goods, as well as plant-based alternatives to cheesecake, since the basis is freeze- and thaw-stable.
“The plant-based alternatives to cream cheese are likewise very similar in taste and texture to conventional products made from cow’s milk. They are highly spreadable and declaration-friendly. The system is based on a complex combination of starch, selected plant-based ingredients, plant protein, and pectin. “The final products are made in a conventional process cooker with the help of water and coconut fat. For an especially creamy texture, sunflower or rapeseed oil can be substituted for some of the coconut fat.”
For aerated cream cheese alternatives with a particularly light and airy texture, there is another functional system in the fiildDairy FEC series. It is likewise declaration-friendly, and can be refined with various flavours, herbs, and vegetable preparations. For more visit planteneers.com
