Yoghurt and sour cream alternatives

This solution is the best way to increases the viscosity, mouthfeel and reduce the syneresis in plant-based fermented products, giving the appearance of a premium product like traditional dairy. It also helps to increase creaminess and texture in products low in fat and eliminate stabilisers and solids such as gums, pectin, starches or proteins, reducing manufacturing cost and ensuring a cleaner label.
The result will be a delicious fermented vegan alternative, with creamy flavor and limited post-acidification during shelf life, perfect for a healthy natural snack or dessert.