Ingredia Functional offers milk proteins for fresh dairy products: clean label ingredients for yoghurt with a multitude of benefits.
The benefits of milk proteins
Our proteins for fresh dairy products play a functional and nutritional role in making yogurt. They can be easily incorporated into various applications, from the food industry to specialized nutrition. Our innovative ingredients for fresh dairy products have many benefits for set yoghurt, stirred yoghurt, Greek yoghurt, drinkable yoghurt, mousse and cream dessert.
Our milk proteins for yoghurt can be used to adjust the texture of your products depending on the application or mode of consumption (on-the-go, gourmet dessert, healthy snack). Our ingredients can be used to obtain a firm texture or a product that is creamy and smooth. They can also enhance the gelling effect to limit syneresis, particularly in set yoghurts.
Our functional ingredients give your dairy products an excellent taste, appreciated by consumers looking for an authentic, gourmet taste.
Improved nutritional profiles
Our proteins for fresh dairy products contribute to your products’ nutritional value. They increase protein content while reducing fat and providing the yoghurt with a good dairy flavor and delicious, creamy texture. Our proteins are both functional and nutritional, giving you a clean label product that meets consumer demands and stands up to market trends.
Optimizing recipe costs
Because our proteins are innovative and provide multiple nutritional and functional benefits, they are excellent tools for optimizing your production budget. They replace some of the more expensive raw ingredients, helping you optimize costs and easily improve the texture, taste and nutritional value of your products.