Yoghurts - Articles and news items
Industry news • 4 October 2016 • New Food
Fonterra’s Anchor Uno now contains the lowest levels of sugar in any kids’ yoghurt in New Zealand, with 40% less sugar than the original Uno formulation…
Industry news • 19 August 2016 • Dairy UK
The Chief Executive of Dairy UK, Dr Judith Bryans, has responded with disappointment at the UK government’s widely criticised new plans to tackle child obesity, voicing her belief in the unfair victimisation of dairy as a principal cause of child obesity…
Industry news • 16 August 2016 • Roy Manuell
Insight into the launch of ‘Quark with Fruit’ into the breakfast category from the FUEL10K brand, owned and developed by Food & Drink specialists Fresh Marketing.
Issue 1 2015 • 9 March 2015 • Dr Thom Huppertz & Inge Gazi, NIZO Food Research
A look at the wide variety of milk protein concentrate properties that can be achieved by careful control of product-process interactions…
Issue 6 2011 • 4 January 2012 • Mark A.E. Auty, Vivian L. Gee and Christian I. Ciron, Teagasc Food Research Centre
Improving creaminess in food products, whilst simultaneously decreasing fat, remains a challenge for food manufacturers worldwide. Yoghurts are inherently perceived as healthy food products and can be made even healthier by reducing fat. However, reducing fat in yoghurt without compromising desirable textural characteristics like creaminess is difficult to achieve. One approach is to add fat replacers such as modified starch, polysaccharide-based hydrocolloids or microparticulated proteins. Fat replacers or fat mimetics can improve texture but have the disadvantage of requiring labelling as ‘additives’. An alternative approach is to modify the textural attributes of yoghurt through processing. In this article, high quality low-fat natural yoghurts using industry standard formulations were produced using high dynamic pressure (microfluidisation) technology.
The definition of ‘creaminess’ can be used in reference to product appearance, flavour and/or texture. It is a meta-descriptor that is constantly evolving and transforms when used in context with different products and can vary between individuals. It has been defined as “possessing the textural property producing the sensation of the presence of a miscible, thick, smooth liquid in the oral cavity”1. Fat contributes to mouthfeel and flavour and fat particle size affects micro – structural, rheological, and ultimately, the sensory properties of a variety of milk products, including yoghurt.
ABF Ingredients ANDEROL EUROPE BV Avantes Berndorf Band GmbH BIOTECON Diagnostics GmbH Bruker BioSpin Cargo Oil AB Elea GmbH Engilico FUCHS LUBRITECH GmbH GLOBALG.A.P. Foodplus GmbH InS Services (UK) Ltd IONICON Analytik GmbH JAX INC. JBT Corporation LUBRIPLATE Lubricants Company NETZSCH Pumpen & Systeme GmbH NSF International Ocean Optics PCE Instruments UK Ltd R-Biopharm Rhone Ltd Sandvik Process Systems Stancold SteriBeam The Tintometer® Group Thermo Fisher Scientific TOMRA Sorting Food Uhde High Pressure Technologies GmbH Verner Wheelock Vikan UK Ltd