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by Donald E. Pszczola
What’s Yonder for Yogurt
haken, not stirred. How many times have we heard James Bond utter that line regarding the making of his favorite alcoholic beverage? Today, however, those same instructions could easily apply to yogurt, which could be served shaken, as in a smoothie, or stirred, as in a cup. Unlike martinis, yogurt can also be consumed frozen on a stick, served in a wafﬂe cone, pushed up in a tube, popped in your mouth, or drizzled on your salad. And, more than ever, yogurt products that contain live, active cultures are being promoted for their health beneﬁ ts. Sorry 007, you should try yogurt sometime. Yogurt is fermented by bacterial cultures that transform the milk’s sugar, lactose, into lactic acid. This process gives yogurt its tart ﬂavor and special pudding-like texture, a quality reﬂected in its original Turkish name, Yoghurmak, which means “to thicken.” Yogurt is not a new food. Many centuries—or even millennia—ago, this product originated in parts of central and western Asia. The earliest yogurt products may have been the result of unintended fermentation. And in certain parts of the world, such as India, yogurt was used as an ingredient in a variety of dishes, some of which are only emerging today in our mainstream. Of course, what is particularly fascinating is how far this product has evolved, not only ﬁnding its way into the Western marketplace, but becoming such a staple in so many countries. Why this success? Why has yogurt endured throughout the ages, positioning itself as a viable product for the future? The answer to that question is not a difﬁcult one. Yogurt is generally regarded as one of the ﬁrst probiotic food products. Probiotics are living microorganisms, which—upon ingestion in sufﬁcient numbers—exert health beneﬁ ts beyond basic nutrition. In particular, yogurt has the potential to help prevent digestive problems and ward off preconditions for other diseases. In Europe, especially, there have been many interesting product launches touting yogurt as a vehicle for probiotic and other health beneﬁ ts. For example, consumers in Germany can buy organic peach and apricot yogurt with added muesli. In Italy, BB-12 Active Yogurt Cremoso comes in “cereal” ﬂavor and contains biﬁdobacterium for regularity. In northern countries, ﬁsh oil with omega-3s has played an important role in yogurt. And yogurt “probiotic shots” are especially well-known throughout Europe. While the United States New concepts and strategies are helping to upscale traditional yogurt and broaden its appeal in the marketplace. Borrowing an ice cream innovation, may be a nation of cheesethese yogurt products are served in a wafﬂe-cone-style cup with fruit heads, that doesn’t mean toppings. that yogurt hasn’t found its Photo courtesy of TIC Gums Inc. share of consumers interested in its health beneﬁ ts. In fact, sales of dairy foods with probiotics are increasing at about 20% annually, with most of the probiotics Americans consume coming from the growing category of fermented dairy products, such as yogurt and yogurt drinks. In particular, a liquid yogurt form, “probiotic shots,” is expected to grow dramatically over the next ﬁ ve years. Moreover, the U.S. market for frozen desserts is expected to grow signiﬁcantly by
As in the case of ice cream, innovation has to play an important part in the future formulation of yogurt if the product is to successfully penetrate different market demographics.
2012, with frozen yogurt experiencing the strongest growth, notes the U.S. Market for Ice Cream and Related Frozen Desserts (Packaged Facts, 2007). Today, a visit to the store will ﬁnd a wide variety of yogurt products on the shelves. Some of the more notable examples have included Dannon’s Activia yogurt, introduced in January 2006, followed by General Mills’ Yo-Plus, under the Yoplait yogurt brand in 2007. Yoplait Kids ™ yogurt from General Mills is available as a portable drink and spoonable cup and has a version that contains omega-3 fatty acids. And in January 2008, Yoplait introduced Fiber One™, a 4-oz cup of creamy nonfat yogurt that contain 5 g of ﬁber and comes in Strawberry, Vanilla, Peach, and Key Lime ﬂavors. »»
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ranging from children to the mature adult.. in particular. and as these dishes enter the mainstream. which offers a version with ﬂavors of yogurt and fruits. Increased participation in these areas will 03.08 • www. as well as suppliers to the yogurt industry. meet on a regular basis to discuss the latest scientiﬁc developments regarding probiotic cultures. creative colors. perhaps even leading to future product innovations. which incorporate brand name crunchy mixins. a national nonproﬁ t trade organization representing the manufacturers and marketers of live and active culture yogurt products. ice cream has seen many innovations designed to broaden its appeal in the marketplace. Yogurt is also a popular ingredient in many international cuisines. Using branded ingredients can help differentiate the product in the marketplace. The new Probiotics Council. YoCrunch Light. they can help promote yogurt’s ﬂavor and texture and keep yogurt in the spotlight so a broader range of consumers might be willing to try a probiotic food in the future. and the continuing exploration of different forms.org 47 pg . Some examples have included an array of ﬂavors. a reduction in fat or calories. and Café Latte. Optimal Control by Campina is a new product from overseas that supports satiety with yogurt and vegetable extracts. The group was established by the National Yogurt Association (NYA). The new line will be available in May/June 2008 at leading grocery. and specialty stores nationwide. active cultures. Remember the yogurt-coated pretzel? Or yogurt-coated candy? Perhaps the most recent example of this is the candy product Dots from Tootsie Roll Industries.ift. and build awareness for yogurt and its potential health beneﬁ ts. as well as any industry standardization or certiﬁcation initiatives regarding foods that contain probiotic cultures. any new advances or developments that result as part of the council’s efforts may have a signiﬁcant impact on this category. And although many advertisements seem to focus. Because yogurt is such a major probiotic food. As in the case of ice cream. it must adopt similar strategies. And we can expect to see more. as not all yogurt applications contain live. Stoneyﬁeld Farms renamed its high-calcium yogurt (formerly called 2-a-Day) YoCalcium because it offers twice the amount of calcium of other leading yogurts. and establish links with other probiotic industry organizations. Over the years. is a working group that will participate in technical meetings and conferences. The potential of yogurt should not be measured solely by its health beneﬁ ts. new textures. health food. be critical to anticipating and proactively engaging in any legislative or regulatory actions. ingredients that help decrease meltability and make the eating of the ice cream a less-messy experience on a hot summer day. let’s not forget males of all ages and backgrounds as potential markets. their biological and physiological interactions within the human intestinal tract. Sarasin. make it more appealing to children. combine nonfat yogurt with granola toppings. and their resulting health beneﬁ ts. on women on the go who are looking for healthy indulgent products. Cookies n’ Cream features nonfat vanilla yogurt with Oreo® cookie-piece toppings. innovative toppings and inclusions. introduced a line of nonfat yogurt products. The two other ﬂavors. »» 1/3 VT D Proactive on Probiotics The recent formation of a probiotics council may have an inﬂuence on the future evolution of yogurt and other probiotic foods in the mainstream marketplace. The new line has one-third fewer calories than the original version and debuts in three ﬂavors. Strawberry and Peach. Lightfull™ Satiety Smoothies from Lightfull Foods are made with yogurt and whey protein isolate and are offered in such ﬂavors as Strawberries & Cream. Peaches & Cream. Va. McLean. innovation has to play an important part in the future formulation of yogurt if the product is to successfully penetrate different market demographics. Chocolate Fudge. and other products. Although yogurt is primarily touted for its probiotic beneﬁ ts.. reformulated cones.” said Leslie G. sauces. Other yogurt manufacturers have also been busy. spreads. Breyers Yogurt Co.. “Our increased participation in the ﬁeld of probiotic foods will bolster the cultured dairy industry’s current role as the originator and leader of the probiotic food movement. President of NYA. we’ll likely see more of yogurt in dressings.[INGREDIENTS] Yogurt continued. consisting of NYA staff and representatives from its member companies. Promise Activ ™ Supershots ™ from Unilever Bestfoods are enhanced with plant sterols to help lower cholesterol. And although these products are not probiotic.
said Gail Barnes. (phone 847-803-2000.” Yogurt and yogurt beverages are ideal vehicles for probiotics. comparing probiotic bacteria strains on the basis of genetic content may help answer industry questions about pg Taking a Bead on Yogurt? Recently. (phone 952-742-6000.. wellness. The technology used in the system is aimed at pelletizing ice creams and sherbets. DMI has developed a number of yogurt prototypes. while making it easy to eat at parks. collaborated with Cargill. there are thousands of varieties of probiotic bacteria. helping to produce a premium product with probiotic label claims. This product does not meet the California standard of identity for frozen yogurt. the stage is set for 2008 to be a breakout year for dairy-based digestive beverages. the product is frozen at a very low temperature. During cryogenic freezing. Minn. “We’ve seen the success of Activia in a spoonable yogurt form. To 48 03. Formulators today are developing new concepts and strategies aimed at making yogurt more appealing to different demographics.com). far below its actual freezing point. The milk protein concentrate contributes a mild dairy ﬂavor to the creamy application. Ill. but frozen yogurt may be another option worth exploring. The pellets are made with Cargill’s Daritech texturizing system. In 2008. Yogurts Through Thick or Thin Both large yogurt brands and smaller. and single-handed consumption in a size that also limits calories. convenience. we’re a nation of dashboard diners—and that means single-handed consumption. Consumers can pour these beads directly into their mouth without spoons or mess.. but this development may help move them more into the mainstream.2-oz versions of digestive health products that deliver portability. Although I’m not sure about the processing’s effect on the viability of probiotic cultures. “Genomics research. The result is a novelty product that can deliver a special sensory experience. regional companies offer smoothies that feature new or different types of ﬂavors. it showcased a Peach Yogurt Smoothie made with milk protein concentrate and low-fat milk.08 • www. to create ice cream beads that do not melt or fuse together during standardized distribution and storage. so regulations in regional markets should be checked for formulation suitability. which is designed to deliver a variety of functionalities. “Ultimately. how to pick the right probiotic strains for speciﬁc purposes and products. the MolliCoolz Co.com). is an exciting development in this area. Industry Innovation Consulting. yogurt manufacturers can still learn from this development. Straining for the Best Probiotic While evidence continues to accumulate for probiotics’ contribution to a healthy digestive tract. such as that supported by dairy farmers through DMI. at the 2007 IFT Food Expo. Researchers today continue to investigate the special characteristics of different probiotic strains and their potential contribution to a healthy digestive tract. For example. the prospects for these products are very promising. and functional foods. creamy texture. start looking for even more daily ‘supershots’—3. an ice cream manufacturer. Rosemont. individual pellets of ice cream in a variety of ﬂavors and colors. malls.org . which is suitable as a meal-replacement product. a prototype formulation from Cargill that combines probiotic cultures to promote health and wellness. and freeze/thaw stability. for Dairy Management Inc. Vice President.S. Researchers continue to investigate the special characteristics of different probiotic strains and their potential contribution to digestive health. According to Barnes. The ingredients used in the formulation can be tailored to meet the customer-speciﬁc needs. Take.. stadiums. With the public’s continued interest in health. Potentially. www. viscosity control. innovatewithdairy. www. the science of probiotics is still developing.ift. and often a lower-calorie or lower-fat proﬁle. The formulation features Daritech™ functional stabilizer systems that replace fat and dairy solids without compromising texture. ﬂavor release. This article will look at some of these different ways that yogurt is being reformulated or reshaped so that it can take a stronger position in tomorrow’s marketplace.[INGREDIENTS] Yogurt continued. and full-fat taste. Blueberry Guanabana Flavored Low-Fat Frozen Yogurt. as well as control ice crystal formation. Pelletized frozen desserts have actually been around for a few years. These beads are small.” Barnes emphasized. “In the U.” she noted.. while perhaps functioning as an inﬂuential force on the traditional perception of yogurts and the forms in which they are available. and so on. for example. To demonstrate their potential.” improved shelf life.. Yogurt products are ideal vehicles for probiotics. Minneapolis. The popularity of products such as smoothies and yogurt cones may help stimulate future innovation in the frozen yogurt area. textural stability. which takes a traditional frozen dessert and reinvents it. which allows the beads to be free-ﬂowing at normal ice cream temperatures. Photo courtesy of Dairy Management Inc. as well as a blend of exciting fruit ﬂavors.cargill. including mouthfeel.
(phone 732-981-8300. The viscosity of the ﬁnished product. (phone 626-934-0099. but at the same time a little different. recently launched a range of papaya ﬂavors for use in yogurt.S.wildﬂavors. Imagine. Furthermore. Photo courtesy of TIC Gums Inc. TIC Gums Inc. www.ticgums. TIC Pretested® Dairyblend YG Drink SP is a synergistic blend of hydrocolloids designed for singlestep processing. Bakersﬁeld. Piscataway. spinach. the desired texture and ﬂavor-carrying characteristics of the system are not affected by any different levels of the stabilizer in the thickening of the formulation. The resulting yogurt product could present a refreshing taste that is recognizable. a valuable resource for creating innovative fruit-derived products that can deliver authentic ﬂavors and aromas and are ripe to meet emerging markets for functional foods such as yogurt. Calif. Out of this “Down Under” relationship can come several novel fruit innovations that can apply to yogurt. may 03. tomato.08 • www. and pear cultivars. ranging from thicker.. for example. (phone 410-273-7300.bluepaciﬁcﬂavors. Blue Paciﬁc Flavors formed a strategic collaboration with New Zealand-based Hort Research (phone 0064 9 815 4200. Green Mango. Imagine the use of fruit and vegetable blends. Chipotle & Sun-Dried Tomato Yogurt. and a range of new blueberry. Such an agreement could lead to new innovations in yogurt products. Papaya’s refreshing tropical ﬂavor easily complements other fruit proﬁles. www.hortresearch. www. As I noted in that article. Calif. Papaya Pineapple. Yogurt Dundee. Green Banana.co. Imagine an exotic fruit ﬂavor combined with a Do you like your drinkable yogurt thick? Or thin? Gum systems may be used to adjust the viscosity of the ﬁnished product so that a wide range of different bodies and mouthfeels are possible. can be adjusted to formulate an array of viscosities.org 49 pg . including berry-sized kiwi. now makes available frozen açai juice that can be blended into yogurt. at 2007 FIE. And. of course. and carrot can ﬁnd their way into the dairy product. N. water-soluble ﬂavors include Papaya. recently introduced two new ﬂavors to its line of low-fat yogurt: Pink Grapefruit Lychee and Marionberry Guava. traditional one. City of Industry. using these colorful fruit developments as inclusions. a fruit science company that has developed a number of exciting fruit products. developed a new product for its line of yogurt stabilizers. Rachel’s U. Green Guava. peach. as well. Green Pineapple. Let’s look at a few other ways in which a touch of the exotic can be added to yogurt. that combined green tea with a green coloring. com). One example highlighted was a frozen yogurt prototype from Blue Paciﬁc Flavors. The system is ﬂexible in other ways. Vegetables such as corn.com). How about a savory yogurt with tomato as a major ingredient? A savory yogurt prototype. The new system helps impart the creamy. While viscosity can be adjusted. highlighted a Lulo fruit ﬂavor from South America that may be used in yogurt. or ﬂavors in a yogurt application.. Yogurt could be a suitable vehicle for delivering exotic ﬂavor combinations. www. Grown in the rainforests of Brazil. Broomﬁeld. berry. heavier-bodied smoothies to the original thin-bodied drinkable yogurts. using such ﬂavors as Green Apple. fennel. cucumber. Bolthouse Farms Inc. Ky.accommodate the needs of drinkable yogurt manufacturers and producers of other types of smoothies.J. Colo.ift. suggesting how this product can be upscaled using exotic ingredients and ﬂavors. In the marketplace. for instance. redﬂeshed apples.. RobertetUSA. and Green Plum.nz).com). and other tropical ﬂavors. For example. the açai berry has antioxidant potential. if you have a “green” ingredient you wish to feature. Md. Belcamp. even with lower-fat versions. the ﬂavor combinations are not limited to fruit either.bolthouse.. Papaya Peach Mango. Erlanger. Earlier. such as strawberry or blueberry. Recently. smooth mouthfeel and texture associated with high-quality drinkable yogurts and allows for superior ﬂavor release. as well. and Papaya Passionfruit. www. Mate? The February 2008 Ingredients article explored the innovative directions that color is taking. particularly citrus.. liquid. (phone 661-366-7280. Green Strawberry. what better way to do it than by showcasing it in a green-colored application—whether that application is traditionally green-colored or not? Frozen yogurt would be a suitable vehicle for going green. www. The natural. Wild Flavors Inc. (phone 859-342-3000.com). com). The slightly acidic ﬂavor has been likened to a cross between lemon and pineapple. this article looked at Cargill’s blueberry-guanabana yogurt prototype. Hort Research has an extensive fruit compound database. toppings. Robertet Flavors.
www..ift. Exotic or ﬂoral aromas may come from your yogurt product. Danone has just gone ﬂoral with strawberry and rose ﬂavors (as well as mango and orange blossom) in its yogurt. salt (0. reduce calorie levels while maintaining ﬂavor. With regard to the “nosugar” option. as well.org . or (3) sweeteners with sugar. tomato paste (6. and Z-Trim ﬁber (0. The trials were conducted for Nutrinova Inc. Almost sounds like you can now brush your teeth with yogurt. Morita chipotle puree (1. sun-dried tomato paste (3. vegetables. developed by Vegetable Juices Inc. Interestingly. therefore. (2) a blend of sweetener(s) and carbohydrates. www.vegetablejuices..71%). research body. one of the emerging trends described by McCormick Flavors involved the use of rose petals paired with other ingredients. Dallas. chicken. consists of yogurt (81.64%). nutrinova. The panel was asked to rate various aspects of sweetness and taste. garlic juice (1. sweetness build. (phone 888-776-9752. synergistic sweetness without any bitter aftertaste.. manufacturer of Sunett. Lintech RSSL. or even dumplings. A specially trained panel of 10 tasters assessed a commercially available low-fat plain yogurt with a 15% strawberry fruit preparation.71%). and whether they could detect the taste of artiﬁcial sweeteners. Bedford Park. Also evaluated were aftertaste. Or how about the aroma of mint? An Italian yogurt company recently combined lemon and mint in its product. The formulation.14%).96%). bitterness.com). Photo courtesy of Nutrinova MicroThermics 1/2 Hori leed pg 50 03.08 • www.35%).com). be consumed as a snack or used as a warm yogurt sauce for kibbe (meatballs). Ill. such as initial sweetness onset.63%). The yogurts were divided into three groups and sweetened with (1) sweetener and sweetener blends but no added sugar. In the February 2008 Ingredients article. by an independent Blends of acesulfame K and other sweeteners can provide low-calorie yogurts with a sugar-like. yogurt thickness. and strawberry ﬂavor..[INGREDIENTS] Yogurt continued. tasters found that a 50:50 blend of acesulfame Sweetening up Yogurt Prospects New research shows that sweetener blends containing acesulfame K (Sunett®) can be used in strawberry-ﬂavored yogurt to totally or partially replace sugar and.10%). Texas (phone 800-786-3883. sun-dried tomato particulate (4.
“Unlike ﬂavor. with proper use and application of starches. and sucralose resulted in the best taste proﬁle for “no sugar added” yogurt.K and sucralose yielded a sugar-like taste in most aspects. RiceLife®. and provides 24 g of whole grains and 3 g of ﬁber. stabilize viscosity. Stockton. According to Nutrinova. which delivers the nutrients of whole grain without its typical texture and taste.com). and sweet aftertaste. pleasing sensory experience.foodinnovation.J. Sunett is ﬁnding increasing applications in new yogurt product launches globally. similar to that of sugar. (phone 800-797-4992. yogurt manufacturers can achieve a sensory proﬁle that precisely matches the preference of consumers. N. resistance to pasteurization. Each 6-oz serving has fewer than 200 calories. This combination also offers manufacturing beneﬁ ts. starch has been included in yogurt to reduce cost. The high-intensity sweetener offers manufacturers the opportunity to develop low-calorie formulations while delivering sugar-like. Organic inulin boosts the ﬁber content and functions as a prebiotic. aspartame. synergistic sweetness and meeting consumers’ expectations in terms of taste. combined with establishing a benchmark in terms of what textures are favored. and improve process tolerance during production. “Particularly in the case of ‘premium’ yogurt products. The partial-sugar-replacement tests revealed a signiﬁcant sweetening cost reduction for a sucrose/acesulfame K/ aspartame blend compared with the full-sugar option while offering a sugar-like taste. adds a new dimension to this product category. but aspartame can have a negative impact on stability. and vitamin D. Small amounts of carbohydrates offered further improvements to acesulfame K/aspartame or acesulfame K/sucralose blends with regard to thickness.crmcorp.ift. www. A three-way blend of acesulfame K.” said Fong. Bridgewater. contains only 1 g of fat (naturally occurring rice bran oil). Calif.net). However.08 • www. Ricera® Rice Yogurt is a cultured rice product that offers an alternative to dairy and soy yogurts. smooth texture and taste. such as excellent stability.” National Starch’s 03. noted Marshall Fong. consumers have a more difﬁcult time in describing the attributes that form the basis of their preferred sensory experience.org New Yogurt Made with Whole Grains A whole-grain yogurt prototype. while the reduced level of aspartame promoted stability. www. and prolonged shelf life. developed by Creative Research Management. A 30:70 blend of acesulfame K and aspartame also yielded a very similar taste proﬁle to sugar. however. The rice yogurt is fortiﬁed to be an excellent source of calcium. (phone 209-938-0900. textural attributes directly inﬂuence consumer expectations. 51 pg . vitamin A. mouthcoating. National Starch Food Innovation. The formulation is made with a processed organic whole brown rice ingredient. The ingredient has been enhanced with additional organic brown rice components to double its protein content and provides a desirable. Six culture organisms provide the typical yogurt “tang” that complements the natural ﬂavors of fruit and vanilla bases blended with the rice ingredient to create the smooth-textured ﬁnished product. where consumers anticipate a sophisticated. Creating New Yogurt Textures Traditionally.
Tate and Lyle also developed yogurt prototypes with its Promitor™ dietary ﬁbers. Photo courtesy of National Starch Food Innovation pg 52 03. Drinkable Yogurt Enrich™. At the 2007 IFT Food Expo. and meltaway.ift. Taking such an approach gi gives the ingredient company a starting point from which to id identify potential gaps in the te texture proﬁle of yogurt products an and a foundation from which to su support yogurt manufacturers in their efforts to commercialize pr products that prove successful w with consumers. N-Dulge. Prototypes provide excellent levels of selected vitamins and minerals associated with digestive health and immunity. developed for yogurts. which include a resistant starch and a soluble corn ﬁber. This prototype includes ﬁber. helps consumers feel satisﬁed longer. Highly functional food starch provides a smooth. For example. provides yogurt in a novel. part of a digestive health and immunity platform. Yogurt Tube Enrich™.tateandlyle. mouth-coating. These ingredients offer manufacturers signiﬁcant processing beneﬁ ts and may be used to add ﬁber with no impact on taste or texture. and demon- Yogurts for Kids and Adults Several yogurt prototypes demonstrate the latest ingredient innovations from Tate & Lyle. National St Starch offers its customers a tu turn-key solution that includes th the use of Novation® functional native starches. A range of texture properties based on levels of ﬁrmness.org . reduction in calories and sugars. calcium. and optional omega-3 fatty acids and choline. and meltaway can be created. which is often associated with bone strength and colon health.[INGREDIENTS] Yogurt continued. The product is low-fat and high in calcium. the company showcased a new line of texturizers. www. Yogurt Enrich™.. reduced-sugar yogurts. te texture team conducted studies to determine the preferences of consumers. followed by the addition of a non-viscosifying starch-based ingredient to provide speciﬁc sensory attributes for particular applications. Ill.08 • www. (phone 800-526-5728. translating their co comments to form a benchmark w with respect to three major se sensory components—ﬁrmness. com). proteins. The presence of sucralose (Splenda®) delivers the desired A spoonful of yogurt easily demonstrates the importance of texture.. or other texture ingredients. Starches can help create a range of texture properties based on ﬁrmness. fun form.5%) or fat-free. is an ingredient system that allows for the formulation of low-fat (1. Decatur. co-texturizing starches. which currently consists of four products. The line. A source of prebiotic ﬁber. m mouth-coating. that together deliver an optimum balance of ﬂavor and texture. uses a co-texturizer approach involving a standard. creamy texture and maximizes stability while calcium salts give sheen to the ﬁnal product. mouth-coating. The ingredient solution is a source of protein and ﬁber that are thought to provide satiety and can contain a wide range of vitamins to support metabolism. vitamins. base viscosiﬁer as the texture foundation. The soluble corn ﬁber functions similarly to traditional sweeteners—it is highly soluble. offers a clean ﬂavor and clear color. specially created for the children’s health platform. part of the weight management platform. and meltaway. it is formulated to work well with beneﬁcial probiotic cultures.
is produced from microalgae grown in fermentation tanks. Danone Drinkable.08 • www. The product is sold in major grocery stores throughout Canada. a worldwide leader in the dairy industry. www. formed a strategic partnership with Yoplait. recently expanded its yogurt line to include a drinkable yogurt. Strawberry. The ingredient. heart. At the 2007 IFT Food Expo. martek. Mintel International. In this category. www. fat-free yogurt prototype features the soluble corn ﬁber. Raspberry. Smart! from Breyers Yogurt. ocean-nutrition. This is the third yogurt product that the company has launched that contains MEG-3 ®. Breyers’ new line of creamy. especially DHA. Peach. The ﬂavor proﬁles are said to not be affected by the ingredient. One of the most recent examples. comes in such ﬂavors as Strawberry. “We have seen rapid growth in products that highlight their ability to improve brain function 03.com). According to the agreement. Black Cherry. Powder-loc™. fruit-on-the-bottom yogurts. Red Raspberry. and Strawberry-Banana.strates stability. Brain-Boosting Yogurt? Yogurt products enhanced with omega-3 polyunsaturated fatty acids are being launched into the marketplace. is made with a vegetarian source of DHA omega-3. a global supplier of consumer. In 2007. Pineapple. This ingredient. an omega-3 EPA/DHA food and dietary supplement ingredient from Nova Scotia-based Ocean Nutrition Canada Ltd. Mixed Berry. (phone 902-480-3200. Yoplait Kids low-fat yogurts with omega-3 DHA won ﬁrst place. and other parts of the nervous system) develop and function properly. and market research.. the company will develop ﬂavorsome dairy products that contain Neptune Krill Oil™ and will be clinically tested for their effect on prevalent chronic conditions. An 80-calorie. Omega-3s. media. (phone 410-740-0081. Md. manufactured under the name life’s DHA™ by Martek Biosciences Corp. is produced by a microencapsulation technology. derived from pure ﬁsh oil. Neptune Technologies & Bioresources Inc. which provides superior process tolerance and ease of formulation without altering the taste or smell of the food product. And more yogurt products enriched with omega-3s may be on the way.org 53 pg . Yoplait’s intention is to launch the approved products in strategically chosen countries followed by a worldwide rollout. with more than 1. Each 93-mL bottle of Danone Drinkable contains 20 mg of the ingredient and is available in four ﬂavors—Banana. Food for improved brain function was among the key trends addressed. Blueberry. are promoted for their brain-boosting properties. conducted tasting sessions with 150 new products. DHA ensures that the cells in the brain (as well as in the retina. and Strawberry-Banana. The companies signed an agreement to research and develop new functional dairy products for worldwide commercialization.ift.000 food and beverage experts voting for their favorites. Danone Canada Inc.com). Columbia.
Sherex ™. pg 03.S.S. The seal requires frozen yogurt to contain 10 million colony-forming units (CFUs) of active cultures per gram at the time of manufacture.ift. it is formulated with a spicy chai ﬂavor. recently introduced into the U. which deliver functionality and ﬂavor in cultured dairy applications. According to the company. was recently d developed by Kerry Ingredients. juice. its product line meets and exceeds the requirements. Because less is needed in the formulation. w working executives who need shortt term energy boosts for the brain.” The company produces all of its products in its dairy and manufacturing plant and does not utilize co-packers. (phone 847-645-7340).com). Ore. Kerry also demonstrated that some formulations can take advantage of the ﬂavor and creamy characteristics of yogurt. Kerry’s encapsulation process enables rapid inclusion of phytosterols. is a line of ingredients produced by a fermentation process that naturally enhances product freshness while inhibiting growth of spoilage bacteria. a California-based corporation. Although these products do not have probiotic beneﬁ ts. YoCream’s CEO and Chairman of the Board. In addition to products focusing on children.[INGREDIENTS] Yogurt continued. DuraFresh™ from Kerry-BioScience. retail stores in Los Angeles and Las Vegas.08 • www. “We assure high live active culture counts in our frozen yogurt by means of a careful inoculating and incubating process. w www. recently received the National Yogurt Assn.’s proprietary natural yogurt formula. and natural ﬂavors from Mastertaste.org . is South Korea’s largest and most popular retailer of authentic frozen yogurt. yeasts. Recently.’s Live and Active Culture Seal. currently operating more than 130 retail stores in major cities throughout South Korea. and Crystals freeze-dried real fruit juice. “This method allows us to create true frozen yogurts that also qualify for the Live and Active Cultures Seal. This indulgent blend of yogurt. Portland.. a line of ingredients formulated for speciﬁc functions related to texture. According to the yogurt manufacturer. there is clearly a market yet to be exploited for older adults and How Many Bugs Are in a Frozen Yogurt? N onfat frozen yogurts from YoCream International Inc. made with a s spicy chai ﬂavor. including the use of two additional beneﬁcial live active cultures. The company has opened its ﬁrst two U. contains real yogurt a and juice to help aid digestion and boost the immune system. To further add to its differentiation in the marketplace.kerryamericas.” said a consultant for Mintel. A mixed berry smoothie protot type. delivering a product with a high loading of free sterols without impacting taste or texture.” continued 54 Hanna. YoCream became the exclusive manufacturer for Red Mango Inc. Hoffman Estates. tropical taste. the seal of approval from the National Yogurt Association will help promote the beneﬁ ts of frozen yogurt in the marketplace. Hyfoama whipping protein that supplies aeration.” stated John Hanna. which provides smoothie taste characteristics. Ingredients in the formulation include Accel yogurt powder (with real yogurt). In September 2007. they can provide an indulgent treat that keeps yogurt in the spotlight. Photo courtesy of Kerry Ingredients in the past year or so. it offers additional cost advantages. and may even help stimulate an interest in someday trying a probiotic food. Red Mango’s frozen yogurts have received the Live and Active Culture Seal of Approval. makes yogurt products appealing to a broader range of consumers. the company added to this line DuraFresh 5015 —a reformulated ingredient based on skim milk that has a higher concentration of organic acids and is more effective than previous versions. Founded in 2002. Berry Blast Yogurt Smoothie with Real Fruit. B Beloit. bite-sized treat that combines an authentic fruit ﬂavor experience with yogurt. including YoCream Original Tart™ in natural and green tea varieties. S Sipping and Chewing on Yogurt H How about a yogurt on a stick? T This formulation.. a soft-textured. and molds. to d demonstrate the different formats t that yogurt can take in the mark ketplace. One example of such a formulation is Raspberry Fruit Smoothie Chews. Other ingredient systems in the formulation include Fargo ™ lactic cultures. The formulation is also available in a pineapple ﬂavor that provides a creamy.. Let’s look at a few other i innovative examples from Kerry. (phone 608-363-1200. Yogurt on a stick is another interesting concept for this fermented product. Red Mango. probiotic cultures. Ill. “We’d like all manufacturers of what claims to be frozen yogurt to meet the standards set forth by the NYA. Admul emulsiﬁer for preventing stickiness when chewing.” YoCream offers more than 35 nonfat frozen yogurt varieties. Wis. with culture counts in the hundreds of millions. For example. and has plans to open stores at 10 additional locations. “Consumers are becoming more sensitive to whether they are receiving a true cultured product and rightly so. and plant sterols demonstrates several technologies that could prove key in the future manufacture of yogurt products.. Research has shown that the addition of plant sterols may help lower cholesterol.
and high-viscosity beverages. including desirable body and viscosity.com). improved creaminess. reduced-sugar yogurt products and yogurt beverages.com).ift. According to CP Kelco. prevents phase separation. Polydextrose can be added to yogurt before 03.cpkelco. is now approved by FDA for use in reduced-calorie. where it can replace the bulk of sugar. (phone 215-299-6234.New Pectin Solution for Yogurt A range of pectin-based hydrocolloids from CP Kelco. its pectin-based product range showcased at 2007 FIE can provide many of the dairy protein functionalities in yogurt applications. Avicel® BV 2815 from FMC BioPolymer. and reduced syneresis.org 55 pg . or after fermentation. www. www. Atlanta.fmcbiopolymer. According to 21 CFR 131.08 • www. The stabilizing ingredient can be activated with low shear in the protein phase. Pa. Ga. 203. The stabilizer. The specialty carbohydrate is low-calorie (1 kcal/g). delivering signiﬁcant cost savings without signiﬁcant changes in the standard yogurt production process. It can be used with Stabilizing Drinkable Yogurts An ingredient consisting of microcrystalline cellulose co-processed with high-methoxyl pectin provides stability and viscosity control in drinkable yogurts and other acidiﬁed protein beverages. Genu® pectins are positioned by the company as a new solution for yogurt manufacturers in response to escalating dairy ingredient costs in Europe. and 206. and high in ﬁber. ﬁber-enriched. prebiotic. (phone 678-247-7300. Available in both liquid and powder forms. achieves immediate and long-term suspension of solids in both low.200. Yogurt producers have long used skimmed milk powder or whey protein concentrate at a typical range of 10–14% nonfat milk solids in the ﬁnal product to achieve the appropriate viscosity and to reduce syneresis. Research has shown that up to about 1% of milk protein in a yogurt formulation may be replaced by the inclusion of the pectins. sugar-free. prebiotic. it may be used as a stabilizer in accordance with the yogurt standards of identity. Dairy proteins are critical to the body and texture consumers favor in yogurt products.com). danisco. it remains stable during the processing and shelf life of dairy products. depending on customer application. or in the low-pH phase including juice and juice concentrates. the make-up water. and enhances mouthfeel and body of the ﬁnished product. New Century. or as part of the fruit preparation of fruit yogurt. www. may be used to replace some of the milk solids in yogurt while still maintaining its desired texture.. While the ingredient is not a one-to-one replacement for pectin. AD Lo ann 1/2 ISL 4C Shaking Things Up Polydextrose (Litesse®) from Danisco USA Inc. Philadelphia. Kansas (phone 913-764-8100. it may be used to replace all or a portion of pectin to achieve complete stability.
The probiotic. And two Yo-Shake concepts. Veggi Fruitti combines a yogurt base with several fruit and vegetable juices (carrot. Maxilact.plthomas.[INGREDIENTS] Yogurt continued. Morristown. www. and smooth and creamy texture. For example. high-heat. BC30. strawberry. The formulation is made with several ingredients from the company. full-bodied texture. and cold conditions. Or how about a probiotic yogurt shot. com). developed by Ganeden Biotech. cucumber. and yogurt cultures (Yo-Mix™ DPL 651) that help achieve short fermentation time. from Netherlands-based DSM Food Specialties (phone 31 15 279 2355. and masked yogurt acidity. and lemon). This ensures clean taste. It is made with Grindsted Pectin AMD 383 for protein stabilization with controlled texture. enriched creaminess.L. are yogurt drinks designed to be shaken by hand for 15–30 seconds. features strains of Bacillus coagulens. Photo courtesy of Danisco A Gutsier Probiotic? Earlier.com).08 • www. This yogurt drink is sweetened only with these juices—with no added sugar—and delivers two servings of fruits/vegetables. No longer consumed exclusively by those with lactose intolerance or sensitivity. can help support healthy digestion and provide a sweet taste. they may not survive stomach acids to populate the gut. apple. as well as to improve the mouthfeel and texture of low-fat. and polydextrose (Litesse® Two) for digestive beneﬁ ts. a protein stabilizer (Grindsted® Pectin AMD 782) for controlled. This results in the products having a foamy. or they may be sensitive to bile and other enzymes in the gut. Cream Colada? This creamy yogurt drink provides a balanced combination of pineapple and coconut. where it selectively stimulates the growth of biﬁdobacteria and lactobacilli and promotes the generation of beneﬁcial short-chain fatty acids while also reducing colonic pH. green bell pepper. creamy.and Halal-certiﬁed. Polydextrose has also been shown to have a satiating effect. Thomas. Polydextrose. (phone 973-984-0900.org . which are said to be signiﬁcantly superior to those in other probiotic ingredients. even at the end of its shelf life. reduced-sugar yogurt. ﬂowable texture. such as high-pressure. before being consumed. will be distributed by P.. This pure lactase enzyme is free from unwanted side activities associated with off-ﬂavor formation. Kluyveromyces lactis. Litesse offers digestive health beneﬁ ts. The enzyme is also kosher.. www. approved by FDA for use in yogurt. Derived from the dairy yeast strain. the enzyme can be used to create products that meet this broadening demand in the marketplace. high-intensity sweeteners to replace sugar and reduce calories. N. mild and creamy ﬂavor. they may die quickly on the shelf. low-lactose products. celery. yielding a low-lactose milk product. Cells may not survive high heat and pressure. and foods made with it can reduce subsequent caloric intake. The patented probiotic ingredient maintains viable cells after surviving harsh manufacturing processes.J. pg 56 03. An oral probiotic.dsm-dairy. Highlighted at the 2007 Food Ingredients Europe. It is shielded by a natural organic layer that Enzyme Yields Low-Lactose Yogurt A low-lactose yogurt may be developed using a lactase enzyme.ift. Yogurt formulators still face a variety of problems with traditional probiotics. cherry. this article discussed how the science of probiotics is still developing. may be used with high-intensity sweeteners to replace sugar and reduce calories. Rhubarb Refresher and Blueberry Pleasure. grapefruit. including a yogurt culture (Yo-Mix™ DPL 651) that provides low-to-medium viscosity and a mild yogurt ﬂavor. As a prebiotic. Several yogurt drink prototypes developed by Denmark-based Danisco can also help provide formulators with new ideas to shake up that market segment. as well as improve the product’s mouthfeel and texture. Research ﬁndings indicate that it is not digested by human enzymes and passes intact to the colon. a probiotic (Howaru™ Biﬁdo Premium) for immune and digestive health beneﬁ ts. such as a yogurt version. the enzyme efﬁciently converts lactose into glucose and galactose.
The ingredient has a long shelf life. (phone 303-216-2489. These products can help boost calcium levels and the amount of calcium absorbed by the body. Orafti. launched by GTC Nutrition. the Beneo™ program emphasizes the probiotic beneﬁ ts of chicory-derived ingredients. and produce results. www. Colo. Morris Plains.orafti.org 57 pg . is used at low levels. produced by Orafti Active Food Ingredients. NutraFlora short-chain fructooligosaccharides. and recipes using NutraFlora-enriched products. along with Palatinit and Remy. Some of these new products include yogurts—for example. www.ift. multiply. Ne FP4C Web Site May Increase Awareness of Yogurt A consumer Web site.08 • www. www. features information on the use of prebiotic ﬁber. (phone 610-889-9828. Branding Initiative for Yogurt A branding initiative. Such a resource could increase awareness of yogurt and its functionality and health beneﬁ ts. became part of the new Beneo functional food group to promote the health beneﬁ ts of their ingredients.J. According to the Web site. yogurt 03. More than 250 products worldwide carry the logo. Recently.com). N.com). tips for building and maintaining bone health. Take a Shot—With Yogurt From “shots” to tubes to chews. provides health-conscious consumers with bone-health facts. products such as yogurt that are rich in calcium and contain prebiotics can be especially valuable in children’s diets. not only during manufacturing processes. This protection allows the cells to remain viable through the intestine. Sans Souci in Brazil.com. Kalise in Spain.protects the probiotic cells. inulin and oligofructose. appealing products with validated structure/ function claims. Such a program can assist yogurt manufacturers in achieving marketing success by offering new.gtcnutrition. and Mlekarna Celeia in Slovenia.nutraﬂora. The program is designed to communicate these beneﬁ ts through the use of a logo denoting the presence of these prebiotic ingredients at sufﬁcient levels in the formulation. in Horizon Organic® yogurts and smoothies. but also from acids in the stomach. and does not need to be refrigerated. Golden. It has a selfafﬁrmed GRAS status and is kosher-certiﬁed. The Web site.
of course. whether we shake it. for more convenience. ﬁber developments. “We think that a yogurt product that delivers on multiple fronts—taste. And. catsup. stabilizer systems.org A branding initiative can help yogurt manufacturers bring to the market appealing products with validated structure/function claims.ift. Pszczola.” As yogurt is more actively promoted.org. Photo courtesy of Orafti Active Food Ingredients www. hot sauces.ift. nutrition. products come in a variety of formats today. which are not only ideal vehicles for probiotics. making this possible are a variety of ingredients—new strains of probiotics. FT Next month’s Ingredients section will look at the different ways that condiments such as salsa. The prototypes discussed in this article reﬂect the innovative directions that this product is taking.[INGREDIENTS] Yogurt continued.08 • www. digestive health. for more indulgence. and satiety—is a very exciting product proposition. to name just a few.org Members Only: Read more about Yogurt online at www. Or as Dairy Management Inc. as well as ultimately the taste and sensory properties of ﬁnished products. Type the keyword in our search box at the upper left side of our home page. pg 58 03. mustard.’s Barnes put it. ﬂavor blends. sweetener combinations. but for innovation as well. Donald E. shear. Senior Associate Editor • depszczola@ift. and for more healthy answers. and temperature can affect the viability of probiotic ingredients in the formulation. or use it as an ingredient in exotic sauces. functional texturizers. where consumers are looking for more taste.. and relishes can help spice up food product development. Processing conditions such as pH. New varieties of probiotic bacteria may help solve some of these functionality problems. The developments we have looked at may help shape the future formulating of yogurt and give us some idea of what lies yonder for yoghurmak. it is especially important to pick ingredients that provide optimum performance and withstand the production processes of yogurt manufacturers. stir it. These different innovations may be especially important in the American marketplace.ift. soy sauce.. and components for fortiﬁcation. The time seems right for yogurt and yogurt products.org .