Composition for use as a plant-based alternative to fermented milk products

摘要

A vegetable base product, which comprises the components (a) at least one vegetable raw material and (b) fruit fiber and - a viscosity of at least about 1.5 - 8 cm / min (Bostwick viscometer, at 20 ° C), - a pH A value of approx. 5.0-7.5 and a protein content of at least approx. 0.2% by weight, preferably approx. 0.2-6% by weight, based on the total weight of the base product.