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Hydrosol Develops Innovative Product Ideas for the Yogurt Category

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Hydrosol Develops Innovative Product Ideas for the Yogurt Category

March 09
08:24 2014

Yogurt products are a strong-selling category around the world. One reason is the variety of forms this dairy product can take. Individual flavours, refined textures and innovative packaging continuously provide the market with new growth opportunities. Hydrosol offers dairies a way to expand on this success with innovative creations. The company has developed new stabilizing systems for yogurt cubes and for trendy ideas with Greek yogurt.  

Cultured milk products like yogurt have a very positive image. Yogurt is associated with healthy nutrition, fresh flavour and comparatively low calories. The new Stabisol QCU 2 stabilizing system lets dairies present yogurt in a whole new way, by making it formable. Producers can make yogurt cubes for use in salads as a fresh, low-fat alternative to feta cubes. They are easy to manufacture and can be individualized with herbs, olives, dried tomato or even salmon. Production can take place on standard systems; the yogurt must only be mixed with the other ingredients and heated.

Greek yogurt has become very popular, and no wonder – it combines two important trends, health and enjoyment. It lets consumers enjoy the healthy ingredients of a diary product in a creamy texture. Its only disadvantage was its comparatively high fat content of 10 percent.  But with the new Stabisol stabilizing systems it is now possible to make Greek yogurt with fat contents from 0 to 10 percent, with texture, appearance and flavour that are identical to the original.

Stabisol JGW is an ideal solution for dairies that specialize in clean label products. It can be used to make declaration-friendly Greek yogurt with 3.5 to 10 percent fat content. Hydrosol has also developed stabilizing systems that improve water absorption capability. This makes it possible to enhance the classic product with watery fruit or vegetables, for example with cucumbers for a creamy tzatziki. A positive side effect of this functional system is that it reduces syneresis.

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