New product ideas for Greek yogurt

YOGURT products are among the best-selling dairy categories worldwide. One reason is the versatility of yogurt and the variety of formats it can take, such as breakfast fare, a dessert or as a salad accompaniment. 

Greek yogurt can be made 'formable' using a stabilizing system from  Hydrosol, and used as a low-fat alternative to feta cubes

Cultured milk products like yogurt are associated with healthy nutrition, fresh flavour and comparatively low calories. Yogurt also has a very positive image that appeals to lactose-intolerant consumers. Individual flavours, refined textures and innovative packaging continuously provide the market with new growth opportunities. 

In terms of new product development, 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.

Making yogurt 'formable' 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.

Reducing fat content While Greek yogurt has become very popular and combines two important trends, health and enjoyment, it does have comparatively high fat content.  With the new Stabisol stabilizing systems it is now possible to make Greek yogurt with 0 to 10 percent fat content, with the creamy texture, appearance and flavour that are identical to the original.

Clean label Greek yogurt Stabisol JGW can be used to make declaration-friendly Greek yogurt with 3.5 to 10 percent fat content.

Yogurt with fruits or vegetables 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.

Hydrosol (Ahrensburg, Germany), a subsidiary of the independent, owner-operated Stern-Wywiol Gruppe, also develops and produces tailor-made stabilizing systems for ice cream and desserts, delicatessen and ready meals, as well as meat, sausage and fish products. adidas