Drinking yogurt with a natural claim reached new heights of popularity in 2013, with the market research experts at Mintel reporting 35% growth in product launches, says Arla Foods Ingredients.
In 2014, Arla Foods Ingredients expects many new drinking yogurt formulations to include a functional milk protein that helps manufacturers respond to the natural trend.
It says its Nutrilac YQ-5215 serves as a unique, clean-label alternative to traditional stabilisers such as pectin.
Adaptable to local tastes
“We experience a growing demand from manufacturers who wish to remove the pectin from their recipes. Using our protein, it is possible to produce yoghurt with a natural profile and perfectly adapted to the preferences of individual markets,” says Torben Jensen, application group manager.
The company says the addition of stabilizer is widely accepted as a means of countering whey separation and sedimentation in drinking yogurt.
This maintains an appealing appearance and homogeneous texture throughout shelf life.
Stable and refreshing
Nutrilac YQ-5215 was tested against pectin in low-fat formulations with 1%, 2% and 3% total protein content.
In all cases, the functional milk protein performed on a par with pectin, providing the necessary stability to prevent separation and ensure a refreshing, clean mouthfeel.
“Our solution gives manufacturers an opportunity to differentiate their products by removing an E-number from the ingredient list. Products with a natural label are widely perceived by consumers as being healthier and of premium quality,” says Jensen.
According to Mintel, naturalness claims are the biggest growth driver in yogurt after low fat.