). NRF6.3 scores ranged from −22.26 to 15.21, and from highest to lowest were almond, oat, dairy low and nonfat, dairy full-fat, cashew, and coconut. A significant difference was observed for the NRF scores across yogurt bases. Almond yogurts had a significantly higher score than all other yogurts except for oat yogurts. Coconut yogurts had a significantly lower score than all other yogurts except cashew yogurts. Mean NRF6.
The most used gum across all yogurts was pectin, present in 308 of the 612 yogurts . 67 dairy yogurts contained carrageenan, but this gum was absent in all plant-based yogurts. Corn starch was present in 199 of all yogurts. Both potato and rice starch were used in some plant-based yogurts but were absent in dairy yogurts. Tapioca/cassava starch was used most often in plant-based yogurts, and a majority of cashew and almond yogurts contained this starch.