International Agriculture Group (IAG) is currently working on the development of a new non-dairy yogurt that clearly sets itself apart from other available options on the market.
At IFT 2017, the Institute of Food Technologists' food expo, IAG introduced a green banana flour range called 'NuBanana.' NuBanana takes the form of a single-ingredient product that is ideal for replacing sugar or serving as an all-natural stabilizer. The versatile product has the potential to be used in everything from pasta and puddings to cereal bars and crackers, but IAG is currently looking to patent a dairy-free "yogurt product from high-starch fruits."
After preparing the yogurt base with the unmilled, unripe green banana flour, water, enzymes and yogurt culture, IAG notes that additional ingredients like soy, sugars, fruits, flavors and proteins may be added.
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