Plant-based yoghurt
Amano’s speciality enzymes can improve the water retention properties.
Thick, creamy, plant-based yogurts.
Compared to yoghurt derived from cow’s milk, plant-based yoghurt has challenges maintaining smoothness and flavour. Amano’s speciality enzymes can improve the water retention properties and prevent syneresis of plant-based yoghurt, resulting in a smooth, creamy texture. We can also help address off notes caused by legumes used in production.
Application Resources
We provide a diverse collection of application materials that highlight the use of enzymes across different fields and our product offerings. Please don't hesitate to request these materials.
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