An image of a peanut An image of a peanut An image of a peanut


Different vegetable yoghurt

Ingredients: filtered water, pea protein, chickpea protein, inulin, sucrose, fruit and vegetable fiber, tapioca starch, stachylose, L-arabinose, pectin, jam Lactobacillus bulgaricus, streptococcus thermophilus, Lactobacillus acidophilus, Lactobacillus bifidus, Lactobacillus paracasei.

Blueberry Plant-Based Yogurt

Mysterious visitor blueberry
  • It's a little cold with a sweet and sour taste
  • Very nice feeling, a little sniff
  • A faint scent of fruit wafted into my nose
  • Take a bite carefully
  • A taste of the mountains rises from the bottom of my heart
Nutrition (135 g)
  • Energy: 693 kilojoules           5%
  • Protein: 8.0 g                           13%
  • Total fat: 2.5g                            7%
  • Cholesterol: 0 mg
  • Sugar: 12.7 grams
  • Sodium: 55 mg                         3%
  • Dietary fiber: 8.4g                   27%
  • Total Carbohydrates: 23.3g   6%

Coconut Plant-Based Yogurt

The refreshing love of coconut and macadamia fruit
  • The silky texture of coconut milk
  • The frankincense of macadamia nuts
  • Full satiety department
  • Bring a day's greetings
Nutrition (135 g)
  • Energy: 690 kilojoules           5%
  • Protein:9.8 g                           13%
  • Total fat: 3.1g                            7%
  • Cholesterol: 0 mg
  • Sugar: 7.3 grams
  • Sodium: 55 mg                         3%
  • Dietary fiber: 9.0g                   27%
  • Total Carbohydrates: 17.5      6%

Strawberry Plant-Based Yogurt

Every mouthful is the flavor of loved-up strawberries
  • The clear sweetness has a pleasant aroma
  • When you have to ponder the scent
  • She was gone
  • There will be a feeling of wanting to smile when you taste it again
Nutrition (135 g)
  • Energy: 690 kilojoules           5%
  • Protein:8.1 g                           13%
  • Total fat: 2.7g                            7%
  • Cholesterol: 0 mg
  • Sugar: 15 grams
  • Sodium: 55 mg                         3%
  • Dietary fiber: 8.6g                   27%
  • Total Carbohydrates: 24      6%

Benefits of plant-based yogurt.

  • 90% plant-based protein
  • 100% natural
  • Provide more dietary fiber
  • Optimal Amino Acids composition
  • Hormone free
  • Allergen free
  • Gluten free
  • Lactose free

Product Market

Different fields, Different feelings

As people's consumption of water increases,People are no longer trying to get enough to eat,Nowadays people pay more and more attention to their health.Pay more attention to the nutritional value of the food you buy. With the change of consumption habits, the consumer groups are gradually expanding, and the consumption of yogurt is not limited to dairy products. People pay more attention to the original plants. The market prospect of vegetable yogurt is very considerable, and more and more consumers are paying attention to it.


Product advantage

Plant-Based Yogurt

Source: Peas/chickpeas, coconut milk, macadamia nuts; Protein: 8.7g (albumin, globulin, and gluten); Fat: 7.7g (unsaturated fatty acids in coconut MCT oil and summer fruit); Sugar: 6.8g (60% is not absorbed by complex sugar); Iron content: 1.4mg (good iron source); Dietary fiber: 9.0 grams (to regulate the intestinal flora, increase the value of more probiotics); Cholesterol: 0 grams.