Dairy and plant-based yoghurt production on a single hybrid line

There are many diverse industry groups who are interested in broadening their knowledge of fermented plant-based foods and beverages, in particular yoghurt products, in order to expand their production capabilities and product flexibility. We see that many dairy producers are interested in plant-based products, in keeping with current market trends. Thus this white paper is targeted to any producer who wants to produce both dairy-based and plant-based yoghurt products on a single hybrid line. The principles we lay out apply both to new lines and the adaptation of existing lines. In both cases, there is the added benefit of future-proofing your yoghurt production by increasing flexibility, but also challenges such as the risk of allergen cross-contamination.