Plant-based alternatives may not be labelled as ‘yoghurt’; this is prohibited by EU Regulation (EEC) No. 1898/87 because yoghurt is defined as a dairy product (udder product) and plant-based drinks of all kinds are not dairy products. ‘Veggieghurts’ are therefore technical products that are often based on food trickery:
- The ideal protein (αs1-casein) is animal-based and is therefore not found in plant drinks. This means that the casein micelles cannot form as well as in cow's and sheep's milk. Other proteins can also bind water, but not nearly as well.
- Sugar is often added to plant-based drinks as a substitute for the missing lactose.
- In addition, acidity regulators, stabilisers and gelling agents (often declared as ‘pectins’) are often used to give the veggieghurt a homogeneous, fine texture.
- Alginates can also be used, as well as flavourings, modified starch, sunflower oil, salt and antioxidants.
However, all of these ingredients are unproblematic in themselves and are typical food additives that are used on a massive scale in industrial food production.