All change in the world of low-fat dairy culture
"If the amount of yogurts with reduced fat has not grown faster, it is because the quality has not been good enough," says Morten Boesen, marketing manager, Fermented Milk Cultures, Chr Hansen. "People refuse to accept a poor taste or a thin, watery mouthfeel, no matter how healthy the product is."
Boesen also said the market trend for 'natural products' was driving product development towards using minimum ingredients. "For yogurt, this means milk, cultures and possibly fruit that is, no stabilisers, thickeners and flavours can be added to compensate for the lack of fat. So far, high-quality yogurt has been contradictory to healthy and fat- reduced varieties but no longer. Chr Hansen's new cultures can unite them," he promises.
Chr Hansen says its new portfolio of seven cultures three with the BB-12 probiotic strain for improved gut and immune health enables dairies to deliver on the creaminess, texture and good taste normally provided by fat and additives. "There is no longer any excuse for not producing delicious, clean, natural yogurt with optimal nutritional properties," Boesen says.
Contact: Chr. Hansen
