Plant-based yogurt
AssigneeThe Icelandic Milk & Skyr Corporation
InventorsCharlotte Neilan, Mark Kavanagh
Life of this patent
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Abstract
Plant-based yogurt products having a high protein content without the unpleasant taste associated with a high protein contact from the plant-based protein source are disclosed herein. Particularly disclosed are plant-based yogurt products including macadamia nut butter to mask the unpleasant taste of pea protein powder used in the yogurt products to provide high protein content.
Claims16
A plant-based yogurt being formed by combining at least a first ingredient being macadamia nut butter, from about 5.0% to about 10.0% by weight of a second ingredient selected from the group consisting of soy protein, pea protein, potato protein, and combinations thereof, and a third ingredient selected from the group consisting of olive oil, coconut oil, and canola oil, wherein the yogurt is dairy-free.
A plant-based yogurt being formed by combining at least from about 1.0% by weight to about 5.0% by weight of a first ingredient being macadamia nut butter, from about 5.0% by weight to about 10.0% by weight of a second ingredient selected from the group consisting of soy protein, pea protein, potato protein, and combinations thereof, and a third ingredient selected from the group consisting of olive oil, coconut oil, and canola oil.
A plant-based yogurt being formed by combining a first ingredient, a second ingredient, a third ingredient and a fourth ingredient, wherein the first ingredient is macadamia nut butter, the second ingredient is a pea protein, the third ingredient is coconut oil, and the fourth ingredient is coconut cream.
Dependencies are inferred from the claim text.