Soya With Vanilla Alternative To Yogurt

Nothing to see here. Just the reason for life on the planet.

We use as little sugar as possible in our products - but sometimes, a hint of sweetness really brings a recipe to life. We source it from Brazil and Argentina. We’re working on finding a high-quality source closer to home.

Ever made jam at home? We bet you recognise this ingredient. For the rest of us mere mortals, pectins are found in almost every fruit. We use it to enhance the texture of our products.

Name one person who doesn’t love vanilla. See? Nature was really onto something with this one. We use shredded organic vanilla pods and we source from vanilla’s natural climate - so countries like Madagascar. We also source from Reunion , Mexico, the Caribbean, Tahiti, Indonesia, Sri Lanka and India from time to time, too.

Who puts acid in a drink?! Actually, anyone who’s ever added a slice of lemon to a glass of water is guilty of this crime. Citric acid (derived from citrus fruit) is used to regulate the acidity of our products. Read: to find the perfect balance between sweet and sour.

Lemon juice can be the difference between tasty and legendary. We get our lemon juice concentrate from organic European lemons, which are heated gently to evaporate most of their water content.

A culture is basically a specific type of bacteria - this one is called ‘strains’. Cultures are an essential ingredient in lots of our favourite foods and drinks - like bread, wine, beer…. and yogurt! We use these natural vegan-friendly fermenters to create our delicious plant-based yogurt alternatives.