We tried to do the impossible.
An ambitious challenge: to create an oat-based vegetable yogurt, with no added sugar, that delivers a sensational tasteexperience .
The only way to develop unique recipes that reflect our standards is to make them in our laboratory. Here we select the raw materials vegetables best, we are always developing and testing the quality and taste of new recipes.
It wasn’t easy: so many people try to make plant-based yogurts from oats good and healthy, but not everyone succeeds. In your opinion, have we succeeded?
What to know about oat-based vegetable yogurt.
Certainly, our oat-based yogurt alternatives undergo a fermentation process with Lactobacillus delbrueckii and Streptococcus thermophilus starter cultures. This process improves texture and balances acidity and flavor, preserving the integrity of the product.
Our yogurt alternatives offer similar benefits to traditional yogurt, including the presence of live milk enzymes, source of protein and unique texture. However, we do not use any ingredients of animal origin, but use only oats as the base of our products; with no added sugars beyond those naturally found in oats and fruit.
Yes, our oat-based yogurt alternatives contain no added sugars. They have only sugars from oats and fruit. Because we do not want to use artificial sweeteners, our products come out slightly less sweet, bringing out the true flavor of oats and fruit.
Heaven products are all vegan and do not use any dairy-derived ingredients during the entire production process. They are suitable for those with lactose intolerance and milk protein allergies. They contain live milk enzymes, the same enzymes used in traditional yogurts.
Our yogurt alternatives are free of soy, lactose, and other allergens except gluten. Oats do not naturally contain gluten, but there is a potential risk of contamination when harvesting oats. We cannot guarantee that they are gluten-free.
The use of fava bean protein in our products enriches the nutritional values and provides a source of protein for your diet. It also ensures the creamy, velvety texture of the product without the addition of other commonly used protein sources that contain allergens, such as soy. The combination of crop selection and processing means that our fava bean protein contains very low levels of the compounds that cause favism in people with the genetic disease (vicina and convicin). Studies show that this reduced content does not cause hemolytic effects in people with favism.