![]() ![]() It’s also important to note the style of yogurt that a recipe requires Greek yogurt, which has less whey and more protein than regular yogurt, makes for a thicker batter and puffier, more structured end result. Yogurts with higher fat contents add the most moisture and richness, which is why you’ll often see recipes call for “full-fat” in the ingredients list. Like buttermilk and sour cream, the acidity in yogurt reacts with baking soda to lift a cake or batch of muffins as it bakes, making it a favorite ingredient in recipes that require significant rise. Yogurt makes baked goods moist and tender, with a subtle and balancing tang. The results were all edible, but a few products in particular rose above the rest if you’ve ever been a baker, standing in front of a yogurt cake, asking it to not trigger your lactose intolerance, this one’s for you. At least, until now, because I convinced my workplace to let me test 10 of the leading brands to determine the very best nondairy yogurts for baking. If I could buy a plant-based version instead-if I knew which of the myriad options at my grocery store would actually make for a good cake-I absolutely would, but the risk of ruining dessert has always seemed too great. I love adding a scoop to a jam-swirled snacking cake or batch of tangy fried doughnuts, but I’m not a yogurt-eater in regular life, so I always have to buy a container specifically for baking. The first wave of brands used a combination of oil and starch as a base (Daiya, Follow Your Heart - plus more recent entrants such as Violife and GOOD PLANeT), while a second wave of products from brands such as Miyoko's Kitchen, Treeline, Kite Hill, and Nuttin Ordinary, deployed cultured nutmilks (cashews, almonds etc) as a base.Ĭhao (from Field Roast) use a mix of tofu and starch, while Miyoko's has also branched out beyond nuts as a base material and experimented with navy beans, oatmilk and other ingredients as it expands its portfolio.Yogurt is often the ringer ingredient in a baked good, the unassuming addition that is actually doing way more work than it seems. ![]() The retail market for plant-based cheese has heated up significantly in recent years, while the arrival of plant-based burgers and other products in leading fast-food/QSR chains has also stimulated demand for plant-based accompaniments from egg and cheese to mayo in the foodservice market. While COVID-19 had significantly dented sales of Forager’s ‘grab & go’ products in 2020, other parts of the business such as multi-serve cashew-based yogurts had benefited from the move to at-home consumption, said Williamson, who would not share revenues, but said: “ We are growing strongly.”įollow Your Heart - one of the earliest brands to sell dairy-free cheese - has just been acquired by Danone (which has also launched plant-based cheeses under its So Delicious brand). “But it’s still early days for the plant-based cheese market, so there will be a continuing evolution as the category develops.” The new CHEESEWORKS organic, dairy-free cheeses - available in chunks and shreds - come in four variants (Jack, Queso Fresco, Mozzarella, and Parmesan) and have “ incredible melt and stretch” without the use of modified starch, said Williamson. We’re also coming out with whipping cream and ice cream, which have come out of this mentality of wandering and seeking.” Foraging is all about wandering and seeking, so the cheeses were a logical extension for us as we were seeing what we could do with our cashew yogurt in-house. With the dynamics of the HPP juice market changing rapidly, the San Francisco-based firm has ditched its juices and is now more focused on its plant-based dairy products, although the chips are still part of the portfolio, Williamson told FoodNavigator-USA. The cheeses (SRP $5.99) will be available at retailers including Fresh Thyme, Sprouts, Central Markets, and Stop & Shop in the spring, said co-founder and CEO Stephen Williamson, who launched the first Forager Project products (HPP veg-forward cold-pressed juices), in January 2013, and has since branched out into nut milks, smoothies, cashew-based yogurts, and ‘pressed vegetable’ chips made with pulp left over from juice pressing. ![]() Emulsifiers, stabilizers, hydrocolloids.Chocolate and confectionery ingredients.Carbohydrates and fibers (sugar, starches).Plant-based, alt proteins, precision fermentation. ![]()
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