Next generation yoghurt cultures set for global roll-out

By Stephen Daniells

- Last updated on GMT

Related tags: Yoghurt, Middle east

Next generation yoghurt cultures set for global roll-out
Chr Hansen will unveil a new range of premium yoghurt cultures within weeks in response to needs identified by yoghurt producers across the globe.

The global roll-out will see the company’s YoFlex range launched in over 30 countries. Morten Boesen, marketing manager, fermented milk cultures at Chr Hansen told FoodNavigator that the new cultures address both local and global challenges in yoghurt production.

The global yoghurt market, estimated at 20 million tonnes, is said to be growing in volume by 4 to 6 per cent every year, with Asia, the Middle East, South America, and Eastern Europe the main regions of considerable growth, said Boesen. Each region poses unique and common challenges, he said.

“We have spent a lot of time identifying what kind of needs our customers have, and these can depend on trends and national cultures, or conditions in a market like climate and infrastructure. All of these impact the finished yoghurt,”​ he said.

In warm countries for example, there may be issues in the cooling chain, and several exposures to increased heat could turn the yoghurt sour and have a detrimental effect on the product, said Boesen.

The range is divided into three parts: YoFlex Express, Advance, and Harmony.

The Express line is said to increase the speed of fermentation, without compromising on the mildness and stability of acidity in the yoghurt throughout shelf life. The Advance cultures are claimed to improve both the viscosity and creaminess of the finished product. This also allows to an improvement in the quality of low and full-fat yoghurt, said Chr Hansen. This would allow for cost effective and clean label solutions since there would be no need for stabilizers, added the company.

The final set of cultures – Harmony – is reported to address the challenges posed by sub-optimal storage conditions. No changes to the yoghurt, including souring or pH changes even under challenging storage conditions.

The new range was developed simultaneously in the company’s research centres in Denmark and France, as well as collaboration with certain customers. “So far, customers have responded very positively,”​ said Boesen.

Related topics: Ingredients, Yogurt and Desserts

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