Yogurt & dairy
Green Vitality Yogurt Base
A naturally colored flavored yogurt made in-house from plain yogurt.
Green VitalityPowder
Application concept · needs technical validation. Starting doses for development; adjusted in a pilot.
Scale this application
Servings
I want to prepare
Ingredients for 1.5 kg · 10 servings
- Green Vitality powderThe Essence FoodTech45 g
- Plain yogurt1.4 kg
- Sugar or honey60 g
Fresh input equivalent: ≈ 450 g Derived from the freeze-dry yield (1 ÷ Y). Not a hydration ratio.
Fresh vs The Essence FoodTech workflow
7 fresh steps → 4 steps at the point of use.
Fresh workflow · 7 steps
- Wash spinach
- Peel pineapple
- Core apple
- Cut and weigh
- Hold refrigerated
- Prepare recipe
- Serve
The Essence FoodTech workflow · 4 steps
- Measure
- Add
- Mix / assemble
- Serve
| Factor | Fresh workflow | The Essence FoodTech workflow |
|---|---|---|
| Cold-storage dependency | Fresh inventory held refrigerated | Dry format; storage per spec sheet |
| Waste exposure | Peel, seed, trim, spoilage | Dose only what the recipe needs |
| Portioning | Varies with fruit size and ripeness | Weighed to the gram |
| Consistency | Seasonal and staff variation | Same specification each batch |
Prep time
Times for this application have not been validated yet. Measure both workflows in a pilot — enter your measured fresh time to compare.
Estimated The Essence FoodTech time: ≈ 15 min
Method
- Mix the Green Vitality powder with the sugar.
- Whisk into the yogurt until fully dispersed.
- Rest 10 minutes in the cold to let color and flavor develop.
Equipment: Whisk
At a glance
- What am I making?
- Green Vitality Yogurt Base
- Which product?
- Green Vitality · Powder
- How much do I need?
- 45 g for the base recipe · ≈ 450 g fresh-equivalent
- Do I add water?
- Not as a hydration step.
- What else do I add?
- Plain yogurt · Sugar or honey
- How many portions?
- 10 servings (scalable)
- Final yield?
- 1.5 kg
- How long does it take?
- ≈ 15 min (estimate, to be validated)
- How would fresh prep differ?
- 5 fresh steps that do not happen at the point of use: Wash spinach · Peel pineapple · Core apple · Cut and weigh · Hold refrigerated
- Which industry?
- Restaurants & Food Service · Catering & Events · Wellness & Spa · Frozen Yogurt & Ice Cream · Dairy & Yogurt Producers · Hospitals & Healthcare Food Service
- Status
- Draft · needs technical validation
Chef notePre-mixing with sugar prevents clumps.
Commercial noteOne plain yogurt SKU becomes several flavors.
StorageDry, compact format. Keep sealed and dry; storage conditions and shelf life per specification sheet.
WasteNo peel, seed or trim at the point of use; dose only what the recipe needs and reseal the rest.
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