Cultures for plant-based fermented products VChoice
VChoice is the Sacco System range of cultures for plant-based fermented products. These cultures contain selected strains, are free from known allergens, and do not include animal-derived ingredients.
The cultures in the VChoice line, available in freeze-dried form for direct use (Lyofast), ensure controlled and uniform production of plant-based fermented products made from soy, lupin, peas, chickpeas, broad beans, coconut, oats, rice, almonds, cashews. The VChoice range ensures rapid fermentation, good texture, and the development of a unique flavor and aroma for each type of product (whole curd, broken curd, drinkable or diluted products, plant-based spreadable fresh creams, etc.).
All cultures in the VChoice range are naturally lactose-free, free from dairy derivatives, allergens, soy, and are not genetically modified (GMO) in compliance with Directive 2001/18/EC. VChoice cultures meet all the requirements to obtain V-Label licenses based on vegan criteria.
VChoice Ferments: A Solution for Every Need!
The range of cultures for plant-based products VChoice covers every production and taste requirement:
Used in the production of plant-based fermented products with whole curd, moderately structured broken curd, and drinkable products. Developed to ensure good performance during fermentation, moderately intense aroma, and relatively low post-acidification at temperatures below ambient.
Designed to enable production with less sugar and low post-acidification during storage. Used for plant-based fermented products with broken curd and drinkable products, featuring high creaminess, mild aroma, and relatively low post-acidification at lower-than-ambient temperatures. Ideal for products with reduced sugar content.
Suitable for plant-based drinkable fermented products and plant-based spreadable fresh creams. These cultures allow you to expand your portfolio of plant-based fermented products by customizing their taste.
Plant-based culture solutions that enable the production of functional products with the typical benefits of probiotic bacteria. They are used in combination with other starter cultures in the production of plant-based fermented products with broken curd and drinkable products.