Enzymes for texture improvement
Creamy low-fat yogurts with no compromise on cost or clean label
Enzymes for texture improvement
The challenge: low fat, clean-label yogurts
Clean labels matter to consumers. In a UK survey, more than half of consumers polled said they’d choose a yogurt with a short ingredients list over one with a long list. At the same time, many consumers are opting for low-fat yogurts. These can have a thin, runny texture and are prone to syneresis. Adding modified starch or gelatin is one way to prevent whey separation. But these stabilizers will lengthen your products’ ingredients lists. The alternative is to add dairy proteins such as skimmed milk, but these will impact your costs.
Your cost-effective, clean-label route to viscous texture
Your cost-effective, clean-label route to viscous texture
Our liquid transglutaminase enzymatic solution can help. It helps build a stronger protein network during acidification. The result is a firmer, more viscous texture with improved water-holding capacity. That means you can replace stabilizers and texturizers and still get the creamy texture consumers want in low-fat yogurts.
Which solution is right for you?
Find the right solution for you in our global portfolio, shown below. To find out more about products available in your region, get in touch with your local Novozymes representative.
What could this mean for your business?
What could this mean for your business?
Do you want to learn more about our solutions for texture improvement? Book a no-obligation meeting with a Novozymes representative.