To make a great-tasting yogurt, you must start with great-tasting ingredients. Many of the plant-based alternatives to dairy milk have “green, earthy, beany” flavor profiles. Almonds, on the other hand, have a clean, neutral, slight nutty taste that complements the tartness that develops when yogurt cultures ferment sugars. Almond ingredients are the answer to making delicious non-dairy yogurt. There’s an added bonus. They deliver on the nutrition front, too.
Non-dairy yogurts start with a liquid base designed to simulate dairy milk. Depending on the end product composition goals, the base will include protein, fat and carbohydrates. Lactic acid bacteria cultures are added (vegan cultures if that’s a desired claim). These microorganisms convert the carbohydrates into lactic acid, which drives down the pH, and causes the proteins in the base to coagulate and turn into yogurt.
Almond butter and almond protein provide a unique combination of nutrients. Together, these two plant-based ingredients can be used to create non-dairy yogurts with great sensory attributes, desirable nutrient profiles and clean labels.
Almond butter is made by roasting almonds and grinding them to a fine paste. The whole almonds are blanched (have their skins removed) before grinding to achieve a smoother texture and lighter color. Almond protein is a high-protein flour produced by grinding blanched whole almonds and mechanically pressing the almond fragments to remove a high percentage of almond oil, producing a compact almond cake. This compact cake is further milled into a fine powder.
“They work together and provide great taste and texture,“ said McClellan. “While almond butter and almond protein each alone have their advantages, including both almond ingredients in a non-dairy yogurt combines their advantages into highly well-balanced yogurt product.”
The oil in the almond butter provides the smooth mouthfeel and creaminess that is typical of traditional dairy yogurts, while the almond protein ingredient is a source of functional, quality plant protein. This “functionality” includes almond protein’s ability to bind water and create a gel-like texture and mouthfeel similar to dairy yogurt.
“Almond-based yogurts give a smooth, creamy texture with moderate thickness and less lumpiness than other plant protein sources,” said McClennan. “These attributes provide formulators with a great deal of flexibility in creating different types of cultured products—everything from Greek-style to Icelandic-like and fruit-on-bottom to whipped. Even dessert concepts are possible.”
Manufacturing benefits
Thanks to the uniform and fine particle size, almond protein can be quickly dispersed and mixed without the need for more intense processing equipment. Also, this ingredient provides a consistent and smooth texture to the finished product.
Almond protein also has excellent gelling properties. These characteristics differ to other plant-based proteins, which tend to be gritty and have weak gelling properties. They often require the addition of other ingredients to assist with developing smooth mouthfeel and creamy texture.
Lightly roasted almond butter has a low viscosity and consistent particle size, making it smoother and easier to pump during production. Almond proteins are easy to disperse and speed output along. The emulsion capacity of almond butter provides a smooth consistency in a food product that does not separate over time.
Almond butter and almond protein are clean label-friendly solutions that provide a nutritional boost with minimum use of additional ingredients. Both provide better-for-you fats, protein, antioxidants and dietary fiber, along with essential minerals and vitamins. They have one of the highest amounts of vitamin E per serving. Almond ingredients are also gluten- and soy-free, which make for more encompassing options for those with food sensitivities. Consumers get the benefit of added nutrition without sacrificing taste or texture.
Partner with Blue Diamond to see how the almond advantage can create plant-based yogurt applications that deliver the sensory experience, nutrition and labels consumers want with the functional benefits you need. Get the full introduction to almond ingredients in plant-based yogurts by downloading our overview here.
