Barry Callebaut Launches Greek Yogurt Coatings and Inclusions
23 Oct 2014 --- Barry Callebaut – the world’s leading manufacturer of high-quality chocolate and cocoa products – has launched a new line of Greek Yogurt coatings and inclusions for food manufacturers. The versatile products combine an indulgent Greek yogurt taste with nutritional appeal and technical flexibility, making them ideal ingredients for baked goods, snack bars and ice cream.
The products are available in two forms: EZ melt coatings and 1M or 4M chip inclusions. The coatings are appropriate for enrobing or drizzling snack bars, baked goods and ice cream bars, while the confectionery chips are ideal for bakery, dessert, snack and cereal applications. The handling and processing for the Greek Yogurt products are the same as with alternative compound coatings.
“Now, more than ever, consumers want foods that combine high-quality taste with increased nutritional value,” said Laura Bergan, senior marketing manager at Barry Callebaut. “We continually work to develop products that help food manufacturers tap into these growing food trends. The Greek Yogurt products can be incorporated into a number of applications, making them the perfect vehicle to deliver rich taste and nutrition.”
The yogurt-flavored products are made with Greek yogurt powder which is a trendy alternative to standard yogurt coatings and inclusions. In addition to their decadent flavor, the line of Greek Yogurt products contains more protein than traditional yogurt coatings.
As part of its corporate Innovation strategy, the Barry Callebaut Group combines trends, science and knowledge to drive product differentiation for food manufacturers. With more consumers interested in enhancing their diets with nutrient-rich foods, ingredient solutions such as Greek Yogurt coatings and inclusions help manufacturers maximize the sensory experience and functional properties of finished products.
