A proof-of-concept study by the Singapore Institute of Food and Biotechnology Innovation (SIFBI) found that high pressure processing (HPP) of plant protein could produce a clean label plant-based yoghurt with desirable texture and nutrition, comparable to commercial dairy yoghurts.
Currently, plant-based yoghurts are made by the fermentation of plant-based milk which produces flavour and probiotics, but this process is relatively long and often lead to textural issues. Hydrocolloids are often added to produce a more texturally stable product.
Published in the journal, Foods, researchers at SIFBI investigated the use of HPP as an alternative structuring solution for plant-based yoghurts.
HPP is a non-thermal processing method which subject foods to high hydrostatic pressure between 200–800 MPa, ultimately extending shelf-life of food products. HPP can also form homogenous plant protein gels and is a quicker process than fermentation.