	US 11,950,604 B2
	Plant-based yogurt
Charlotte Neilan, New York, NY (US); and Mark Kavanagh, New York, NY (US)
Assigned to The Icelandic Milk & Skyr Corporation, Ney York, NY (US)
Filed by The Icelandic Milk & Skyr Corporation, New York, NY (US)
Filed on May 22, 2020, as Appl. No. 16/881,618.
Claims priority of provisional application 62/852,708, filed on May 24, 2019.
Prior Publication US 2020/0367522 A1, Nov. 26, 2020
Int. Cl. A23C 11/10 (2021.01); A23L 29/10 (2016.01); A23L 33/135 (2016.01); A23L 33/185 (2016.01); A23L 25/00 (2016.01)

CPC A23C 11/106 (2013.01) [A23L 29/10 (2016.08); A23L 33/135 (2016.08); A23L 33/185 (2016.08); A23L 25/40 (2016.08)]

16 Claims

1. A plant-based yogurt being formed by combining at least a first ingredient being macadamia nut butter, from about 5.0% to about 10.0% by weight of a second ingredient selected from the group consisting of soy protein, pea protein, potato protein, and combinations thereof, and a third ingredient selected from the group consisting of olive oil, coconut oil, and canola oil, wherein the yogurt is dairy-free.