Members join forces to create first plant-based customer-ready product

Date: 16.03.2022Source: MISTA

MISTA, the multi-dimensional innovation platform, unleashed the power of its unique approach to collaboration by announcing the launch of its first member co-created product, a high performance, delicious tasting plant-based yogurt base that can help get customers from development to market quickly.

The yogurt base was co-created by AAK, Chr. Hansen, Givaudan and Ingredion, bringing together some of the best parts of each of the industry leaders’ cutting edge and technically advanced solutions.

Made from high quality, sustainable, clean label ingredients, MISTA’s new plant-based yogurt base sets a new benchmark for a great tasting, universally appealing plant-based yogurt. The yogurt brings together a wide range of technologies that include plant-based proteins, designer cultures, specialised protein binders and flavours with unique functional enhancers.

Said Catherine Bayard, global product manager, Givaudan: “Givaudan’s industry-leading protein binder and masker flavour solutions help mask off notes in plant-based proteins, while also enhancing the flavour profile and release.”  Ross Crittenden, senior director of commercial development, Chr. Hansen added: “The state-of-the-art texturising cultures from Chr. Hansen help enhance the performance of the plant proteins and starches to create an appealing mouthfeel.”  With Greg Aloi, vice president customer co-creation and applications, Ingredion saying: “Ingredion’s highly dispersible and clean tasting pea and faba proteins provide the nutrition, taste and mouthfeel that is key to a great plant-based yogurt.”  Concluding, Ted Lengwin, plant-based business development lead AAK said: “AAK’s functional combination of fats that are tailor-made for a smooth and creamy mouthfeel, gives the yogurt a dairy-like taste.”

Says Scott May, founder and head of MISTA: “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. 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.”  For more visit mistafood.com

David Cox / IDM

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