A new dairy-free yogurt alternative is allowing people with lactose intolerance a new breakfast indulgence.
Israel-based Yofix Probiotics has created a range of dairy-free, soy-free yogurt alternatives with three fruit flavours, using vegetable extracts. It is traditionally fermented and contains live probiotic cultures plus the prebiotic fibres that feed them.
“While we aimed from day one to achieve the highest nutritional goals, we did not compromise on taste or texture,” says the company’s founder, Ronen Lavee. “A significant amount of research and development was invested to reach another goal: Yofix taste and texture are simply great. If you love yogurt, you will love Yofix.”
Lavee, an agricultural mechanical engineer with lactose intolerance, returned to Israel after eight years in Asia and could not find a dairy-free yogurt alternative with good flavor and texture. He experimented with more than 100 fermented formulas based on natural ingredients until he found the ‘Bio 5 formula’. It uses no added sugars, preservatives, or colours. Yet it has the texture and great flavour of yogurt.
“The ingredients used in our products are simply grains, seeds, fruit and live cultures,” says Lavee. “I did not want to compromise on taste or nutrition in the product, nor compromise on the natural aspect.”
The new product line is environmentally friendly and vegan, and it leaves a low carbon footprint since no cow’s milk is used and – unlike almond or cashew – it does not require a great amount of water. The production process is designed to ensure zero waste and all raw materials used in production remain in the final product.
Yofix was created to cater for the growing number of consumers who recognise the benefits of immune-boosting probiotics, but who have vegan or flexitarian diets and are seeking plant-based dairy alternatives – just as millions of lactose-intolerant and lactose-sensitive consumers around the world are.
Most dairy-free yogurt alternatives available are high in fat, and use a single base ingredients such as soy, almond, or coconut. They have low amounts of calcium, iron, and fibre. Almond and coconut milks are not high in protein, as are yogurts. But Yofix’s “Bio 5 formula” contains all these nutrients naturally, without need for fortification.
Steve Grun, CEO of Yofix, plans a worldwide launch of Yofix. “We will be developing new plant-based dairy substitutes for milk, yogurt drinks, cream cheese, coffee creamers and even ice cream. Our proprietary manufacturing technology and formulations are highly flexible and require minimum investment for versatility.”
The company launched the plant-based yogurt line with Strauss Dairies in Israel last month under the Only brand, sold in three flavours. The start-up was the first company to join The Kitchen, the leading food-tech incubator and seed investor in Israel. Strauss Group is the main investor in Yofix.