Traditional yogurt is made of dairy milk inoculated with bacteria to give the thick, creamy texture of a yogurt. In plant-based yogurt, the dairy milk is replaced with a plant based alternative. By using the right combination of functional ingredients that are adapted to the process, the same texture of a dairy yogurt can be achieved at different fat levels. At KaTech we manage to achieve the right texture for products that are fermented or alternatively acidified, fresh or thermised for longer shelf-life at different fat and protein levels. We give the manufacturers a wide range of possibilities to choose from so they can get the product they are looking for.