IFF launches YO-MIX ViV in Asia Pacific for ambient yogurt with live cultures

By Jim Cornall contact

- Last updated on GMT

YO-MIX ViV is a lactic acid bacteria culture from natural fermented plant-based food, sourced in China. Pic: Getty Images/nadisja
YO-MIX ViV is a lactic acid bacteria culture from natural fermented plant-based food, sourced in China. Pic: Getty Images/nadisja

Related tags: Iff, Yoghurt, Yogurt, Ambient, Probiotics, Asia

IFF has launched YO-MIX ViV, a new solution for ambient yogurt and other fermented drinks producers in Asia Pacific, with a focus on China.

YO-MIX ViV is a culture that for the first time, allows producers to offer ambient yogurt and other fermented beverages to contain highly stable live cultures throughout shelf life. IFF said YO-MIX ViV is a new choice for producers and consumers seeking dairy options with robust live cultures.

In China, ambient yogurt is a convenient fermented snack, suitable for on-the-go consumption. It is also widely believed to be a source of healthy live cultures, a perception driving frequent consumption. According to Kantar’s consumer statistics, by the first half of 2020, 72.3% of Chinese urban consumers had consumed ambient yogurt.

Traditionally, there have been limitations on live cultures in ambient yogurt and other dairy products throughout shelf life due to the manufacturing process. With the new YO-MIX ViV culture, producers can offer ambient yogurt products that deliver the same level of live cultures as fresh yogurt and other fermented foods.

YO-MIX ViV is a lactic acid bacteria culture from natural fermented plant-based food, sourced in China. The result is a long shelf-life yogurt meeting quality and safety standards while delivering stable, active live cultures backed by a reliable on-pack claim, meeting the consumers’ need for a healthy everyday diet. According to an internal IFF survey with 1,280 Chinese consumers across China, 90% say they are ready to try ambient yogurts with live cultures.

“YO-MIX ViV provides yogurt producers with the ability to offer consumers who prefer to have  live cultures, the sensory experience, texture and nutrition found in fresh yogurts but have been found them inconvenient to consume and with a short shelf life,”​ said Dr Susan Jin, regional business leader, HMOs, probiotics, cultures and dairy enzymes, Asia Pacific, IFF.

“Dairy manufacturers now have the excellent opportunity to produce ambient yogurt and other long shelf life fermented products with a live culture claim on the label. This is the latest example on how we apply our expertise in fermentation and dairy cultures to bring transformative solutions to yogurt producers.”

IFF produces cultures that deliver sustainable innovations across a wide variety of food and beverage products.

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