MISTA members create first plant-based customer-ready product
The yogurt base was co-created by MISTA members AAK, Chr. Hansen, Givaudan and Ingredion.
Made from sustainable, clean label ingredients, MISTA’s new plant-based yogurt base brings together a range of technologies including plant-based proteins, designer cultures, specialized protein binders and flavors with unique functional enhancers.
Givaudan contributed a protein binder and masker flavor solutions to help mask off notes in plant-based proteins, while also enhancing the flavor profile and release, while Chr. Hansen added texturizing cultures to enhance the performance of the plant proteins and starches to create an appealing mouthfeel.
The new product also features Ingredion’s dispersible and clean-tasting pea and faba proteins for nutrition, taste and mouthfeel, while AAK supplied a combination of fats for a smooth and creamy mouthfeel to give the yogurt a dairy-like taste.
“MISTA was created to evolve the food system for the future and to do so, we need like-minded companies, both big and small, to join forces and work on new initiatives in a collaborative way that has not been done before,” said Scott May, founder and head of MISTA.
“We call this effort curated collaboration and this new plant-based yogurt base is the direct result of it. This is the first of many more collaborations to come.”
Samples of MISTA’s plant-based yogurt base are available now for customers in the US, Europe and some parts of Latin America.
MISTA members include food, food technology and ingredient companies from across the globe. The MISTA Optimization Center (MOC) is located in San Francisco in the US.
