1、 General Plant-based yoghurt-style products White paper The role of ingredients and process control General CONTENTS Introduction _3 Who is this white paper for?_ 3 Why the interest in plant-based products,and fermentation in particular?_ 4 Three major challenges when producing yoghurt-style product

2、s from a plant base _ 5 General overview Producing yoghurt-style products from plant-based material_6 Creating a base in the plant world _6 Oat base _7 Soya base_9 Almond base _ 10 Challenge 1 Optimizing viscosity and other characteristics with the right ingredients _ 11 Other ingredients_ 12 Mixing

3、 and formulation technology _ 12 Challenge 2 Optimizing heat treatment to ensure food safety and quality _ 14 Heat treatment essential for food safety and quality _ 14 Heat treatment depends on recipes and ingredients _ 14 Choice of heating technology _ 15 Challenge 3 Optimizing fermentation paramet

4、ers _ 16 The role of fermentation _ 16 Adding culture _ 16 Fermentation time is critical _ 16 Post-fermentation steps also essential for quality and safety_ 18 Smoothing or homogenization _ 18 Cooling _ 18 Adding fruits and particles _ 18 Heat treatment after fermentation _ 19 Final cooling and effe

5、cts on texture _ 19 Summary_ 20 Three major production challenges _ 20 Getting the technology right _ 21 Tetra Pak An innovation leader in fermented plant-based products _ 22 Were ready to help _ 22 Technology and line expertise _ 22 Contact persons _ 23 3 INTRODUCTION Who is this white paper for?Th

6、is white paper provides a general background on preparing plant-based yoghurt-style products,which are winning popularity among some consumers.We address the needs of R&D managers,production managers,marketing managers,business developers,procurement managers,CEOs,and food technology specialists who