The European Food Safety Authority’s mass rejection of probiotic dossiers is not the disaster it appears if ‘technical’ obstacles can be overcome, according to a group that represents the biggest yoghurt players in the world.
Chr Hansen is introducing a new trio of yoghurt cultures said to deliver more texture and to cover different needs in the global market as widely as possible.
Danone has killed the Essensis beauty yoghurt worldwide blaming lower consumer spending but the dairy giant remains convinced of beauty food potential.
Danisco and YoCream are claiming a US first with the launch of a frozen yoghurt product containing Howaru Dophilus probiotic cultures, which have been clinically researched for digestive health benefits.
As a major organic dairy continues with attempts to slash packaging material waste from its yoghurt pots, compostability is being seen a major area for the next stage of product development.
Cost efficiency remains key to the development of yoghurt products, but must not be the sole consideration for dairy manufacturers, according to one supplier of cultures and processing aids.
Yoghurt fortified with antibodies extracted from chicken eggs, can battle bacteria that cause gastritis and stomach ulcers, according to preliminary findings from Japanese researchers.
Danisco says it continues to focus ingredient products designed to replicate consumer needs for convenient, ‘home-made’ style products through recent testing of a new range of dairy desserts.
After little more than two years, Danone has pulled its beauty-from-the-inside spoonable yoghurt, Essensis, from French retail shelves, despite a re-launch in 2008.
Chr Hansen has introduced a new yoghurt culture specifically designed to meet taste and texture preferences of Middle Eastern consumers, and help producers make cost savings.
Addition of green and black teas to yoghurt may boost the colour and flavour of the product, without affecting the starter cultures, says a French-Tunisian study.
As drink manufacturers strive to provide innovative functional products to increasingly health focused consumers, dairy goods such as yoghurt may be an emerging route able to help bridge demand.
