With Hydrosols new stabilising systems from the Stabisol line, manufacturers can now produce cultured milk product substitutes based on coconut, addressing two current trends at once – the ongoing demand for vegan and flexitarian food and the strong demand for coconut based products.

The vegan desserts are produced using the same technology as regular yogurt. They are based on coconut milk, to which coconut water can be added if desired. Fermentation is accomplished with milk-free yogurt cultures.

The stabilising system is flexible, allowing the fat content and texture of the final products to be individually adjusted. The resulting vegan dessert features authentic yogurt flavour and a creamy consistency.

The subtle coconut flavour harmonises well with the yogurt cultures and just like traditional yogurt, the vegan alternatives can be refined with fruit preparations and the like. Thus, familiar textures in combination with new ingredients open up extra market potential.

In addition to functional systems for dairy-free desserts, Hydrosol also offers ingredient combinations for making sour cream and cooking cream based on coconut milk.