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Yoghurts - Articles and news items

Fonterra moves to reduce sugar content in children’s yoghurt

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…

Dairy UK statement on child obesity strategy

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…

FUEL10K ‘Quark with Fruit’ bursts into breakfast category

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.

Milk protein concentrate functionality through optimised product-process interactions

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…

Making low-fat yoghurts creamier through dynamic pressure processing

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.


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