FDBusiness.com

Hydrosol Develops Innovative Product Ideas for the Yogurt Category

 Breaking News
  • Tesco to Simplify Operational Structures Tesco has announced changes to simplify its operational structures to improve efficiency and give line managers clearer accountability for colleague and customer experience. As part of these changes, the role of People Manager and Compliance Manager will be removed from large stores and fulfilment centres in the UK. The role of Customer Experience Manager, present in [...]...
  • UK Consumers are Confused About Food and Health UK consumers think that information about diet and health is confusing, and they would rather believe the internet than a dietitian. In a survey of 2,000 consumers in the UK, US, Spain and Australia, conducted by New Nutrition Business, 79% said they find messages surrounding health, food and nutrition confusing. Because of changing dietary advice, more and [...]...
  • Putting the Maximum Mechanical Work in Your Mixing Process With a Minimum of Energy Consumption Packo Pumps in Belgium and Daniatech in Denmark have bundled their expertise in pump manufacturing and mixing and have set a new standard in high-shear pumps. The patented rotor-stator design was optimized with CFD and gives the pump an unrivalled energetic efficiency. The energy consumption is 40% to 50% lower compared to high-shear pumps of other [...]...
  • Serac Presents its New Aseptic Combox Serac has accomplished its objective to combine its PET linear blower (SBL) with its rotary weight filling machine in a single unit (under the trade name Combox). By the end of 2017, around fifteen Combox units have been installed in Europe, North America, South America and Asia. The Combox is now also available in an Aseptic [...]...
  • Ebro Expands in Pasta With €130 Million Deal Spanish food group Ebro has agreed to acquire a 70% stake in Bertagni 1882, the Italian premium fresh pasta producer, for €130 million. With production plants in Vicenza and Avio in Italy, Bertagni employs 275 people and is known as the oldest brand of filled pasta in Italy. Its gross sales in 2017 will exceed [...]...

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.

About Author

colin

colin

Related Articles



Food & Drink Business Conference & Exhibition 2016

Upcoming Events

  • January 19, 2018International Green Week
  • January 20, 2018Sigep Rimini
  • January 24, 2018International Bulk Wine and Spirits Show (IBWSS)
  • January 28, 2018ProSweets Cologne (Int'l Sweets and Biscuits Fair)
AEC v1.0.4

find food jobs

The Magazine

F&D Business Preferred Suppliers

New Subscriber





Subscribe Here



Advertisements