Demand for plant-based yoghurt are rising globally. Despite this surge, challenges persist in the acceptance of plant-based yoghurt, primarily regarding texture and taste. Addressing these challenges requires innovative solutions, thereby meeting consumer preferences for healthier and tastier alternatives.
Introduction
Yoghurt is an ancient food with significant health benefits that are made from fermented milk with live bacterial cultures such as Streptococcus thermophilus and Lactobacillus bulgaricus1. It comes in two main varieties: dairy yoghurt, derived from milk, and plant-based yoghurt, sourced from non-dairy ingredients like soy or coconut. They can be enjoyed on its own, added to cooking dishes, or mixed with smoothies, dips, and sauces. These yoghurts offer consumer a convenient choice of ready-to-eat snacks with various flavours2.
As global health consciousness continues to rise, people are increasingly aware of the benefits of yoghurt products. These benefits include helping with weight management, promoting intestinal health and providing nutritional value. In addition, a variety of flavours and consumption options have further promoted the global demand for yoghurt and plant
