Texture Engineering of Nondairy Yogurt Alternatives: Ingredient Selection, Processing Strategies, and the Role of In Situ Dextrans

A global shift from diets rich in animal-based products toward plant-based diets has been widely promoted as a key strategy for creating more sustainable food systems. However, the adoption of plant-based alternatives depends on multiple factors, including consumer preferences, sensory quality, product affordability, and availability, in addition to sustainability and ethical considerations. Although nondairy yogurt alternatives may offer environmental advantages over conventional dairy products, their broader adoption is often constrained by textural limitations, which remain a major barrier to consumer acceptance. Addressing texture deficiencies requires strategic ingredient selection and optimized processing techniques. While existing literature focuses primarily on plant-based systems, alternative protein sources such as fungal proteins remain underexplored, with few studies evaluating fungal protein-based yogurt analogues. This review summarizes recent advances in improving the texture of nondairy yogurt alternatives, with particular attention to in situ dextran synthesis during fermentation as a natural biothickening strategy. Compared with many heteropolysaccharides often produced at relatively low yields by yogurt starters, dextran, a homopolysaccharide, can be synthesized at higher levels by certain lactic acid bacteria (LAB) and contributes to enhanced viscosity and gel formation in plant-based matrices. We discuss the mechanisms underlying these effects, including dextran-protein interactions and water-binding capacity, as well as their relevance to clean-label and functional food trends. Key research priorities include identifying food-grade, high-yield dextran-producing LAB strains, assessing their safety and allergenicity, and investigating the digestive fate and health effects of in situ-produced dextrans. Overall, in situ dextran production represents a promising strategy for improving the texture and consumer acceptance of nondairy yogurt alternatives.