Issue 37

Milk proteins make the best Greek treat

The Greek yoghurt trend is travelling fast around the world. Arla Foods Ingredients helps manufacturers jump aboard the opportunity

Thick and creamy Greek yoghurt has captured the US market and is fast growing a consumer following in Europe. At Arla Foods Ingredients, the trend has brought a wave of customer requests for formulation advice.

Customers soon find they have come to the right place. Years of developing optimised solutions for authentic Greek yoghurt produced in its native country means Arla Foods Ingredients has just the proteins and expertise they need.

25% price premium
Sold at a 25% price premium compared to standard yoghurt, Greek-style products today account for some 35% of the value of total yoghurt sales in the US, reports New Nutrition Business. With attractive statistics like that, it is not surprising that manufacturers are attempting to export the success to Europe. The UK, Sweden and Finland are just some of the markets that have seen new product launches this year.

Arla Foods Ingredients is well equipped to assist manufacturers in maximising the sales potential. Its functional milk proteins both secure an indulgent quality and enable an easier, more consistent process. “Our strong position on the Greek market today is largely based on sales of functional milk proteins for Greek yoghurt, so this is an application area where we have great experience,” says dairy application specialist Torben Jensen. “Most recently, we have launched solutions to optimise the quality of low-fat and non-fat Greek yoghurts.”

Distinctive low-fat indulgence
Traditional Greek yoghurt contains 10% fat and 6-8% protein, creating the characteristic rich, creamy mouthfeel and taste. Using Arla Foods Ingredients’ Nutrilac® functional milk proteins, manufacturers can cut the fat right down to 0% while maintaining the luxuriant sensory properties.

Nutrilac® YO-6424 provides the desired texture, and Nutrilac® YO-4575 simulates the fat.“Our proteins make it possible to increase viscosity without increasing the protein content overall,” Jensen adds.

Most manufacturers employ their own customised process. So, before they incorporate Nutrilac® in their formulations, Arla Foods Ingredients offers advice on process optimisation. Often this has to do with improving the smoothing step, which prevents the development of a sandy texture due to the high protein content.

“Once we know the customer’s preferences for creaminess and viscosity, we can determine the right Nutrilac® dosage and help adjust the final smoothing treatment,”  Jensen says. “We are pleased to discuss our customers’ particular needs.”