Producing yoghurts with a nice texture is critical to seducing customers. Manufacturers strive to achieve this creaminess and also offer finished products that are of high nutritional value, and free of food E additives which have a bad reputation. Is this possible? Is there a natural and healthy texturising agent for creamy yoghurt? Have you considered milk proteins?

Yaourt naturel et crémeux

What does the market say about yoghurt consumption?

Analysis of the yoghurt market is encouraging: overall, consumers still love eating yoghurt! At the end of June 2021, more than 7 billion yoghurts had been consumed since January 1 worldwide, according to Planetoscope. Very popular in Europe, yoghurts are developing elsewhere in the world as well, especially in the United States and China, where large consumer markets are available.

Easy to eat at home or as a snack any time of day, yoghurt also has a good nutritional reputation, thanks to its protein content.

The yoghurt market is trending green: manufacturers are moving towards a reduction in packaging and… towards more naturalness. Today, it is essential for yoghurts to specialise in natural ingredients!

What is the consumers’ favourite yoghurt?

Depending on the region around the globe, tastes vary: stirred yoghurt in France, Greek-style yoghurt in the Mediterranean (Greece and Turkey), kefir in the Caucasus… What is remarkable, is that these local trends are gradually seducing the rest of the world, reaching far beyond their place of origin. It’s up to you, the manufacturers, to anticipate these trends by offering a variety of products that will appear on consumers’ tables from breakfast thru dinner!

How can you do this? By providing yoghurts that are both tasty and healthy, whose composition is easily viewed on the label, and which meet the Clean Label requirements. The naturalness of the product is an important criterion: it must be visible and entirely transparent on the label. (This criterion also helps meet the “homemade” standard for yoghurt makers).

As such, it is essential that we offer our customers finished products that are both creamy and delicious, and transparent from a health perspective!

How do consumers view additives?

Consumers are increasingly checking the ingredients in the yoghurts they eat. They inspect labels more carefully than in the past and have a negative perception of food E additives: preservatives, acidifiers, colourants and texturising agents.

As a result, promoting the production of industrial yoghurts free of these additives is a sure bet for manufacturers. In order to do this, alternatives must be found. There are natural texture agents that can replace the E400 to E499 additives (emulsifiers, gelling agents, thickeners) and that provide smoothness to plain yoghurts and fruit yoghurts.

Consumers are willing to pay more for a product with a lighter composition and free of chemical additives, than for a product that is not.

How to achieve smoothness and naturalness in yoghurts? What is this texturising agent for natural and creamy yoghurt?

How to remove texturising agents without sacrificing creaminess? Thanks to the alternatives to E400 to E499 texturising agents: milk proteins.

Promilk® milk proteins are texture and gloss boosters. They have a high water retention capacity and are stable to heat treatment.

Among all of these proteins, Promilk® 600 A is an ingredient with optimized emulsifying and water retention properties. It is a beneficial replacement for chemical equivalents in the manufacturing of a yoghurt that is both creamy and healthy. Promilk® 600 A provides yoghurt with a protein content of between 6 and 12%, boosting its health reputation.

Femme buvant un yaourt liquide

Is it possible to naturally boost the creaminess of drinking yoghurts?

Yes, natural creaminess boosters are especially suitable for drinking yoghurts, which are very popular among consumers.

Promilk® 600 A gives drinking yoghurts a fluid, creamy and smooth texture, as well as a shiny appearance. The yoghurt also benefits from a protein content of 6 to 12%. All of this is achieved naturally, without the use of any extra additives!

What about the taste of the yoghurt?

Another asset of Promilk® 600 A food texturiser: the taste of the finished product! This ingredient maintains the natural taste of the milk from which it was extracted. The delicious dairy taste of yoghurt or fruit is entirely preserved.

There is no need to add extra flavors to the yoghurt to “mask” the taste of the texturising agent! The consumer benefits from an authentic flavor that comes directly from the milk and/or fruit.

Moving towards a greater responsibility in terms of health, whilst satisfying the consumer’s sweet tooth: it’s possible with Promilk® 600 A creamy yoghurt texturising agent.

It is the ingredient you need, to naturally provide both taste and creaminess to your dairy products!

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