Recent developments in dairy alternatives

 MARKETS for dairy products in MENA may be healthier than ever, but it doesn't mean that the industry should stand still or resort to churning out copies of competitors' products. There are ways to improve products and position them, on the one hand, so that they appeal to wide range of consumers and meet the needs of different market segments. On the other hand, it also worth considering developing dairy for a specific market, such as fortified milk for expectant mums or flavoured dairy alternatives for those who are lactose intolerant.
Clean labelling is amongst the many trends influencing what and how consumers make purchases. Stabilising systems for fermented dairy products, and a natural antioxidant for whole milk are some of the label-friendly systems described here.
Allergies and intolerances are other concerns when it comes to dairy products. The most common milk alternatives are made from soy and nuts, but these also often generate allergic reactions in very sensitive consumers. Another alternative for this market is the use of an all-vegetable substitute made from pea protein.

Label-friendly stabiliser for fermented dairy
To manufacture fermented dairy products profitably whilst maintaining a high quality standard is a considerable challenge, not least because of the enormous diversity worldwide. Not only do production-related factors and the overall conditions in individual countries have to be taken into account; consumer trends have to be considered too. In this connection there is an increasing demand for products without "E" numbers.
For fermented dairy products such as sour cream and yoghurt, Hydrosol has developed stabilising systems that can be used instead of modified starch. The new functional systems from the Stabisol J series combine dietary fibres and hydrocolloids such as pectin or carob gum with special milk protein fractions.
"We were asked to make a sour cream product with a label-friendly ingredient statement. It had to be suitable for cooking; it must not curdle when heated and was to have good whitening power, too. We met this challenge with a combination of proteins and pectins. Milk protein has no E number, and pectin has a very positive image with consumers," explains Thies J. Meier, head of Applications Technology.
From the wide range of Stabisol J and Stabiprot products, Hydrosol designs stabilising systems for yoghurt, quark or cream cheese preparations, sour cream etc., adjusting them precisely to each particular case. Not only do the new systems have a high level of functionality; they are also very attractive from the point of view of profitability. They enable the efficient production of high-quality end products.

Natural oxidation management for dairy products
Milk powder and similar concentrated milk products, like condensed milk, ice cream preparations, coffee creamers and whole milk-based confectionary fillings, are highly sensitive to oxidation and have very limited shelf life due to high fat content and its nutritional composition. Currently, manufacturers battle this problem by providing special processing and packaging conditions, yet a desirably long shelf life remains elusive.
Utilising proprietary technologies, technical know-how and R&D applications expertise, Vitiva created its new natural SyneROX4 solution, which protects and maintains the full taste of the final product without altering colour or odour thanks to its unique composition. The natural oxidation-management solution extends the shelf life of whole-milk powder and other concentrated milk products, whilst providing complete anti-rancidity protection.
"By offering SyneRONike Ambassador 10