High Protein Yogurt
Explore Application
FSPI
INGREDIENT
90–99%
Protein Purity
Improved Texture
Problem Solved
Ready to Go
Status
Overview
Plant-based high-protein yogurts typically require gums, starches, and free-flow agents. FSPI's native emulsification capacity allows you to save on additive costs without sacrificing that perfect texture. Plant-grown casein delivers acid-set gelation to develop yogurt that acts, feels, and tastes like dairy.
The Constraint
Plant-based yogurts have to compromise, high-protein with a long list of additives or sacrifice protein load or mouthfeel to stay clean label. Unlock your perfect formulation with FSPI and plant-grown casein.
The Unlock
Your clean-label yogurt formulation includes FSPI and no additives. Lower costs, better taste, and improved texture. Plant-grown casein behaves as you expect dairy to behave - no need to reformulate, just drop it in to your existing formulations.