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Mista's members, AAK, Chr. Hansen, Givaudan and Ingredion, have teamed up to co-create a high-performance yogurt base. The yogurt base, which contains high-quality, sustainable, clean label ingredients, is made of plant-based proteins, "designer" cultures, protein binders and flavours with functional enhancers. Givaudan's global product manager, Catherine Bayard, said: “Givaudan’s industry-leading protein binder and masker flavour solutions help mask off-notes in plant-based proteins, while also enhancing the flavour profile and release”. Meanwhile, Chr. Hansen's senior director of commercial development, Ross Crittenden, added: “The state-of-the-art texturising cultures from Chr. Hansen help enhance the performance of the plant proteins and starches to create an appealing mouthfeel”. Ingredion's vice president of customer co-creation and applications, Greg Aloi, stated: “Ingredion’s highly dispersible and clean tasting pea and faba proteins provide the nutrition, taste and mouthfeel that is key to a great plant-based yogurt”. AAK's plant-based business development lead, Ted Lengwin, said: “AAK’s functional combination of fats that are tailor-made for a smooth and creamy mouthfeel, gives the yogurt a dairy-like taste”. Mista's founder and head, Scott May, stated: “Mista was created to evolve the food system for the future and to do so, we need like-minded companies, both big and small, to join forces and work on new initiatives in a collaborative way that has not been done before. We call this effort curated collaboration and this new plant-based yogurt base is the direct result of it. This is the first of many more collaborations to come.”