Arla Foods Ingredients has developed a range of proteins that enable traditional yogurt manufacturers to produce Greek-style yogurt using existing technology.
The Nutrilac proteins range, which are manufactured from specially selected fractioned milk proteins, can be used to produce high-protein non-fat, low-fat, full-fat, long-life, and drinking Greek-style yogurt,
They are designed to be used in conjunction with Arla Foods Ingredients’ Quick processing technique.
Specialist equipment, such as separation technology, is usually required to manufacture Greek yogurt. The Quick processing method, however, eliminates the whey separation step associated with traditional Greek yogurt production – avoiding a potentially significant investment.
The Quick process also ensures that almost 100% of all the milk processed ends up in the final product. Traditionally, two-thirds of milk used to manufacture Greek yogurt is strained off as liquid and discarded.
This expense and waste has previously persuaded many firms from entering the lucrative Greek yogurt market, the firm added
Competitive price and quality
Speaking with DairyReporter.com, Arla Foods Ingredients application manager Torben Jensen said that as a result of its development established yogurt manufacturers will be able to compete with existing Greek-style yogurt manufacturers in terms of both price and quality.
“Manufacturers will be able to compete on both price and on quality,” said Jensen.
“Manufacturers can significantly lower their production costs. But they can still keep their high margins because Greek yogurt is known as a high margin product.”
Traditional yogurt products typically contain between 3% and 4% protein, while Greek and Greek-style yogurt products usually boast between 6% and 10%. According to Arla Foods Ingredients, manufacturers that use Nutrilac can expect content levels of 10%.
DairyReporter.com pressed Jensen on the organoleptic properties of the yogurt produced using its Nutrilac proteins and Quick process.
Jensen said that the taste, smell and texture of the yogurt would be “similar.”
Greek yogurt becoming “a worldwide trend”
The market for Greek and Greek-style yogurt is now worth around $1.5bn a year in the US, and around €400m per year in Europe. This growth is not expected to slow in coming years.
“Around 16% of spoonable yogurt products launched in 2012 were Greek and Greek-style. It is a growing market. We see there being high demand for such products in 2013,” said Jensen.
“We are sure that demand for Greek yogurt in the US and Europe will expand into the Middle East and Africa and become a worldwide trend.”