We get all the solids and the fiber.” The market opportunity in plant-based yogurts ![]() The milk or cream has a different texture as they push water through the and you don’t get all the solids, it’s thinner and more gelatinous. It’s not overly coconutty.”ĬEO Ben Mand added: “They’re starting with a milk or cream that’s already been processed once already and then they process that again. We scoop the fresh meat from the same young Thai coconuts we get our coconut water from, and puree it until it’s smooth, then add cultures and create yogurt, and it has a more clean-tasting and dairy-like texture. "Most other brands start with processed nutmilks or coconut creams, adding thickeners and stabilizers and cultures and making it into yogurt, so they start with a liquid and process it to get a yogurt texture. “Just like we did with coconut water we have a differentiated proprietary process for our yogurt and we’re making it pretty differently than just about anyone else. On the face of it, Harmless Harvest dairy-free yogurts – launching nationwide exclusively (for 90 days) in Whole Foods at $2.29/cup – have a fairly similar ingredients list to other coconut-based dairy-free brands, albeit with organic ingredients and no gums and natural flavors (see box below), but the devil is in the detail, SVP of brand, innovation, and marketing Heather Cutter told FoodNavigator-USA.
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