How to improve the texture of plant-based yogurts?

Educational infographic created by Cindy Lalagüe, PhD student in Alain Doyen’s research team.

The texture of plant-based yogurts results, among other factors, from protein gelation. However, the gelling properties of plant proteins can vary, making their use in food production more challenging. The albumin/globulin ratio is influenced by several factors, and these variations could explain why plant proteins do not always gel in the same way.

To learn more about the research behind this infographic:
cindy.lalague.1@ulaval.ca

Are you a company interested in learning more?
ssi@inaf.ulaval.ca