Were experimenting with other alternative raw materials for our next yoghurt. Some that weve tried so far are Soy Milk, Rice Milk and Quinoa. They all have an interesting non-dairy taste, however I am sure there are people that would like to try them. We just have to make sure that there is commercially enough to make it viable. What I am interested in is suggestions from you, our loyal customers, for different base raw materials. I will rule one out and that is Almond Milk. It would probably make a good yoghurt, however we then run into problems with people with Tree Nut allergies. So what other varieties do you think we could use?
Posted on: Thu, 31 Oct 2013 00:34:56 +0000