TIC Gums Creates Indulgent Texture in Organic Yogurt
05 Jan 2017 --- TIC Gums has developed Dairyblend YG OG 6, an organic, non-GMO hydrocolloid system for use in indulgent yogurt applications.
Yogurt continues to be a popular product in the dairy category due to its versatility, convenience and source of high quality protein. As dairy manufacturers expand their existing product lines with new options for consumers, many are challenged to maximize nutritional value while delivering products that appeal to the growing market.
Speaking with FoodIngredientsFirst, Phil a’Becket, Market Research Analyst, TIC Gums said: "The clean label trend cuts across all product categories, and yogurts are no exception. Consumers in the United States, in response to multiple Innova Market Insight surveys, have indicated that clean label attributes (e.g., natural, made with real ingredients, organic, non-GMO) are major factors in their yogurt purchasing decision."
He added: "Furthermore, also on the rise are new product launches of yogurts touting “indulgent” claims."
"Dairyblend YG OG 6 merges these two influential trends, enabling manufacturers to create clean label indulgent yogurt and capture new consumers in the premium market," claims a’Becket.
Hydrocolloid systems play a significant role in yogurt as they balance the important textural attributes consumers expect with syneresis control and protein stability. Dairyblend YG OG 6 enhances specific attributes such as mouth coating and viscosity, allowing formulators to address their functionality needs while achieving the textural characteristics consumers look for in indulgent products.
Dairyblend YG OG 6 not only yields a rich, indulgent eating experience for yogurt consumers, but also aligns with 95% organic requirements in accordance with the USDA’s National Organic Program.
Last month, Ingredion announced entering into a stock purchase agreement to acquire all of the outstanding shares of TIC Gums Incorporated Its expertise with gum-based texturizers complements Ingredion’s expertise in starch technology, opening the door to new texture solutions for today’s food formulations.
by Elizabeth Kenward
