Yoghurt sales are growing at a much faster rate than those of dairy counterparts like cheese, and growth is especially strong at the mild and drinkable end of the yoghurt market.
Freek Crum, DSM business industry director, said the company has therefore extended its DELVO-YOG range of cultures with new specifically designed products for this segment of the yoghurt market.
Talking to Food Navigator, Qi Zhang, product manager for cultures, said the new cultures were developed to fine tune the texture of these yoghurts.
Better mouth feel
She said the new products will help yoghurt makers make mild and drinkable products with a creamier mouth feel. She said the cultures for dinking yoghurts would also help add thickness to final products.
One of the distinguishing features of the new cultures, according to Zhang, is that they do not compromise on the taste and flavour of products. She said that performance remains consistent irrespective of other ingredients, so different sugar levels, for example, would not pose any problems.
The addition of the new ingredients to the yoghurt cultures portfolio is part of a broader strategy to give formulators greater flexibility to create the products that their customers seek.
Zhang said the yoghurt market is particularly broad with many regional variations in preferences so DSM therefore needs be versatile to meet demand.
For this reason and also to help manufacturers navigate their way around the cultures on offer, DSM has reorganised its DELVO-YOG portfolio around common yoghurt types. The cultures in the range now fit into the following five groups, starting with traditional, strong Greek-style yoghurts first and moving down to mild, drinkable yoghurts at the end.
- Traditional style
- Set velvet
- Flow velvet
Zhang said the cultures in each of these groups share similar properties and give manufacturers the freedom to create any type of yoghurt.