Food for Thought #1 – The world of lab-grown meat, with Ira van Eelen
Can lab-grown meat be a solution for a more sustainable food system?
All of our products are plant-based. There are no exceptions. By now surely you know that vegan food is healthy food. To find out exactly why it is serving your body, humanity, the animals and the environment, we kindly invite you to read this article. Our ingredients are vegan, including our yoghurt cultures. Find out all the details.
Yoghurt is a fermented milk product: the interaction of specific bacteria helps turn milk into yoghurt. By adding yoghurt cultures, in this case a mixture of bacteria, milk is made sour. Soon we will provide an extensive article to explain how fermentation works and why this is extremely healthy.
Yoghurt cultures are very important to Abbot Kinney’s products. For instance, they allow Coco Start to develop its creamy flavour, the Almond Start its fresh kick. Without these cultures there is no way we could make our plant-based coconut and almond yoghurt.
The Coco Start and Almond Start contain classic cultures used across the globe to make yoghurt. The products that we offer are plant-based alternatives to yoghurt, which means these are fermented food products.
To make our products, we are adding four types of plant-based yoghurt cultures: Streptococcus thermophilus, Lactobacillus bulgaricus, Lactobacillus acidophilus and Bifidus lactis. The first two help make sugar in the coconut or almond milk sour, providing a nice and full texture. The other two are probiotics, bacteria many food experts say they are an asset for your intestines. The difference is that we are using vegan yoghurt cultures cultivated in a plant-based soil, avoiding lactose. It is how we keep our products vegan and lactose-free at all times.
We are delighted to share our recipe to allow you to make your very own coconut yoghurt. But do make sure the yoghurt cultures are plant-based, in case you definitely want to have vegan yoghurt. Enjoy!