#1 Hybrid alternative to yogurt

The consumer

John wants to balance his animal-based vs. plant-based intake but is unwilling to compromise on taste & texture. 

The market

Almost 20% of European dairy consumers indicate that they want to reduce their dairy intake levels.* This market dynamic is leading to the rise of alternatives to dairy. These products often blend animal- and plant-based ingredients, trying to achieve the best of both worlds. Hybrid products appeal to consumers who want to boost their plant-based intake, while reducing their consumption of animal-based products.

The prototype

This alternative to yogurt with smooth, creamy and spoonable texture contains 60% cow’s milk and 40% vegetable protein. Delivering on the dairy experience; a great balance of nutritional profile, texture, and taste, where the ferments are kept alive.

The concept, which contains Puris™ Pea protein** and Trilisse^® texturizer system achieves a “source of protein” claim. The functionality of the dairy protein is partially replaced by pea protein.

The key solutions

PURIS™ Pea protein

A plant-based high protein content isolate, derived from pea:

• Great solubility to help prevent sandy/undesirable mouthfeel. 
• Its' gelling and binding properties make it ideal as a dairy replacement.
• Great emulsification and whipping properties.
• Smooth, creamy, and spoonable texture.
• Mild flavor versus other pea proteins.  
• Great water holding capacity helps to avoid staling during shelf-life. 

Trilisse^® functional texturizer blend

A label-friendly blend of SimPure® corn starch and UniPECTINE® pectin. Helps to structure and stabilize the yogurt.

• Compensates for the loss of functionality of dairy proteins in terms of mouthfeel and texture. 
• Supports a shiny product appearance and limits syneresis over shelf-life. 

 

*Innova Market Insights category survey, 2024 

**PURIS™ Pea is a licensed trademark of PURIS Proteins