Suite improves high- protein dairy products
Formulating dairy products high in protein presents challenges in terms of flavour, texture and shelf-life.
And the approach used by Givaudan is designed to address three issues identified by research into consumer reactions to high protein dairy products, namely: authenticity, balance and consistency.
Range of flavours
When it comes to authenticity consumers are said to enjoy a natural, real taste of the fruit, which is subtle, pure and clean. Givaudan has created a range of flavours, including berries, exotic fruits and vanilla, designed to deliver optimum performance in high-protein yogurt and dairy drinks.
Balance is about ensuring a neutral taste, masking off-notes and improving shelf-life, and consistency relates to the texture, which needs to be creamy and spoonable or smooth and drinkable.
“In the UK 86% of consumers believe protein is important to stay healthy.” says Thomas Ullram, category manager for dairy at Givaudan.
Consumer demand
“Consumers are looking to dairy to provide protein, with almost half of consumers in the UK, Italy and Spain saying they would like to see more high protein yogurts.”
Marc Pera, regional product manager for dairy at Givaudan adds: “We believe that our suite of solutions provides manufacturers with the tools they need to create high protein dairy products that bring the full experience of traditional dairy to the consumer.”
