Hydrosol Develops Innovative Product Ideas for the Yogurt Category
12 Mar 2014 --- Yogurt products are a strong-selling category around the world. One reason is the variety of forms this dairy product can take. Individual flavours, refined textures and innovative packaging continuously provide the market with new growth opportunities. Hydrosol offers dairies a way to expand on this success with innovative creations.
12 Mar 2014 --- Food stabilizer specialist, Hydrosol, has created a new concept within yogurt that taps into the consumer demand for Greek yogurt and healthy products. The company can now produce yogurt – including lower fat versions – in a cubed form, for use in salads and other meal ideas.
“The production of yogurt cubes is easy and can take place on standard systems,” Thies J Meier, head of R&D at Hydrosol, told FoodIngredientsFirst. “The yogurt must only be mixed with the other ingredients and heated.”
Cultured milk products like yogurt have a very positive image. Yogurt is associated with healthy nutrition, fresh flavour and comparatively low calories. The new Stabisol QCU 2 stabilizing system lets dairies present yogurt in a whole new way, by making it formable. Producers can make yogurt cubes for use in salads as a fresh, low-fat alternative to feta cubes. They are easy to manufacture and can be individualized with herbs, olives, dried tomato or even salmon. Production can take place on standard systems; the yogurt must only be mixed with the other ingredients and heated.
Greek yogurt has become very popular, partly because it combines two important trends, health and enjoyment. It lets consumers enjoy the healthy ingredients of a dairy product in a creamy texture. Its only disadvantage was its comparatively high fat content of 10 percent. But with the new Stabisol stabilizing systems it is now possible to make Greek yogurt with fat contents from 0 to 10 percent, with texture, appearance and flavour that are identical to the original.
Stabisol JGW is an ideal solution for dairies that specialize in clean label products. It can be used to make declaration-friendly Greek yogurt with 3.5 to 10 percent fat content. Hydrosol has also developed stabilizing systems that improve water absorption capability. This makes it possible to enhance the classic product with watery fruit or vegetables, for example with cucumbers for a creamy tzatziki. A positive side effect of this functional system is that it reduces syneresis.
Hydrosol develops and produces tailor-made stabilizing systems for dairy products, ice cream and desserts, delicatessen and ready meals, as well as meat, sausage and fish products. As a subsidiary of the independent, owner-operated Stern-Wywiol Gruppe, Hydrosol always has access to the concentrated expertise and modern applications technology of its sister companies. These are: Mühlenchemie for flour improvers, DeutscheBack for baking ingredients, HERZA Schokolade for functional chocolate pieces OlbrichtArom for flavourings, SternVitamin for vitamin and mineral premixes and SternEnzym for enzymes (baked goods and confections, alcohol and beer), and Sternchemie for food lipids (including lecithin, MCT oil, red palm oil and spray-dried coconut milk). Sister company SternMaid works in the contract manufacture of powdered foods and nutritional supplements.
by Sonya Hook
