With PerfectaSOL® you can create smooth, creamy plant-based fermented yoghurts that rival traditional dairy. Pick the texture you want, whatever base you use. Curious? Watch the videos below.
Create a delicious fermented Greek-style Coconut yoghurt. Download the recipe for inspiration.
Create a delicious stirred oat yoghurt with fruit. Download the recipe for inspiration.
Hybrid yoghurt concepts often struggle with thin textures, water separation (syneresis) and inconsistent spoonability, especially when reducing dairy content. PerfectaSOL® helps manufacturers restore creaminess, structure and stability in hybrid dairy-plant yoghurt systems while maintaining a cleaner label positioning.
Plant-based and hybrid yoghurts often need several hydrocolloids and stabilisers to reach the right texture. PerfectaSOL® D 600 brings those functionalities together in one potato-based solution.
Functional benefits:
✅ Creaminess and mouthfeel
Restore the full, smooth mouthfeel consumers expect from traditional dairy yoghurt.
✅ Structure and spoonability
Build a stable, consistent set with a clean spoonable texture.
✅ Shelf-life stability
Reduce water separation (syneresis) and hold texture across shelf life.
✅ Versatile across bases
Perform consistently in coconut, oat, almond and soy, as well as in hybrid dairy-plant systems.
✅ Cleaner label
Potato-based functionality that reduces dependence on complex hydrocolloid systems.
Our ingredients deliver a full, smooth mouthfeel and the spoonable texture consumers expect, with a clean label and easy processing. Want to know more?
Get in touch with our expert Meleknur Tüzün and request a sample.
