Dairy wonders made for South American tastes

Consumers in South America know exactly what they want from the food they buy. Our 2018 survey of consumers in Argentina, Brazil and Colombia shows a clear preference for products that are natural, convenient, high in protein and indulgent.

Using those insights and our years of experience with providing answers to leading dairy companies, we have developed a series of solutions to make products healthier, more delicious and with the protein content that South American consumers look for.

Researching South America
Our survey included 4,000 men and women, all aged between 18 and 49 and living in Argentina, Brazil and Colombia.

When asked about protein in particular, 80% of respondents said they know protein is necessary, 46% said they prefer to obtain it from dairy products, and 61% expressed a willingness to pay more for products with a high protein content.

That adds up to an excellent business opportunity click here to see our infographic with all the insights.

Based on that input, we have developed the following three concepts:

Cream cheese in half an hour

Cream cheese production can be a time-consuming process that takes up to 20 hours. But not anymore.

Using Nutrilac® CH-7694, you can make cream cheese in just 30 minutes. At our application Centre in Buenos Aires, Argentina, our trained specialists are ready to help develop the product you need. All you have to do is start up your production line.

Click here to see the video.

Drinking yoghurt: high in protein until the last drop

Yoghurt tops the popularity charts among South American consumers who want to consume more protein. Nutrilac® YO-5088 makes it possible to produce a low-fat drinking yoghurt with a refreshing viscosity and a high protein content – ideal for a nutritious, on-the-go snack.

Long-life yoghurt: perfect for a school lunchbox

We all want the best for our children. Nutrilac® YO-4575 can give children healthy long-life yoghurts with a smooth texture and delicious taste. Suitable for storage at ambient temperature with no need of an expensive cold chain. It’s a great recipe for happy children – and happy parents.

Download our handouts for more information, and ask us for samples, recipes or application support.

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Cream cheese in half an hour

From our pilot plant in Argentina, application specialist Alexandra Izrastzoff gives a two-minute tour of the cream cheese process. Learn how to cut the traditional process from 16 to 20 hours to just half an hour.

Faster, more efficient

Watch the video here