Protein solution for yoghurt production

YOGHURT in convenient packaging is among the preferred on-the-go products for busy consumers these days. While standard yoghurt remains popular in parts of Europe, the US and Russia, it is gaining larger market shares in the Middle East and Asia. Demand for drinking yoghurt is also increasing in many markets. So it would be a shame for dairies not to be able to produce both.

With the development of the Nutrilac^® protein ingredient, Arla Food Ingredients has actually given manufacturers the option to offer both types of yoghurt.

According to Arla, a producer of natural whey ingredients, the new protein-based solution is simply added to the beginning of the production cycle. It will prevent the yoghurt from setting and result in a refreshing liquid yoghurt drink with a protein level of up to 5%.

Photo courtesy: Arla Food Ingredients 

When added to a standard set yoghurt recipe, the Nutrilac^® protein blocks the mechanism that causes the product to gel, and instead will yield a protein-rich drinking yoghurt. Other ingredients like color, flavor, sugar and other sweeteners can be added at the beginning of the manufacturing process. Healthy ingredients for fortification such as calcium, fiber and probiotic bacteria can also be added as well.

The advantage to it is of course how effortless it is for manufacturers to be able to produce both yoghurt types without installing another production line.

“Our Nutrilac^® protein offers an easy way for dairies to add another product range to their portfolio, and to make much better use of their existing production line,” said Torben Jensen, Category Manager for Fresh Dairy Products at Arla Foods Ingredients. “This is an ingredient solution that can be used by dairies of all sizes. However, we expect it to be particularly interesting to smaller companies without the space to install a second line, but who wish to capitalize on the great opportunity offered by protein-rich drinking yoghurts.”

He added, “Protein continues to grow in popularity globally and consumers appreciate the convenience and great taste of drinking yoghurts that give them a shot of healthy dairy protein. Now dairies that are already making set yoghurt can tap into this demand quickly and easily with a minimum of hassle and cost.”