Hitting the sweet spot in the high-protein yogurt market

The cultured food market is one of the fastest growing dairy segments globally with many consumers enjoying yogurt every day. Couple this with a trend towards people seeking more protein in their diet, and yogurt is the perfect solution.

The opportunity for food and beverage manufacturers to grow their portfolio of cultured products is confirmed. Euromonitor predicts the global yogurt market will grow by 7.8% (compounding annual growth rate) between 2017 and 2022.

High-protein yogurts are one of the fastest-growing product segments, but they’ve got to taste great to be suitable for consumers. That’s why the work done by NZMP in developing protein ingredients that have great taste and texture, even in high-protein systems, is leading edge.

NZMP has a depth of protein chemistry expertise. It means we understand proteins at a molecular level and understand how to manipulate them to give a really good flavour, without compromising on texture.

Our ingredients provide customised taste and texture solutions in a wide range of yogurt applications. The target sweet spot for perfect yogurt is a balance of thick, creamy and smooth. SureProtein ingredients can give a creamy texture to low-fat yogurts, or create Greek-style stirred, spoonable and drinking yogurts with up to 10% protein and low sourness.

We constantly test our ingredients to understand final product characteristics. This approach enables us to produce a wide range of world-class protein ingredients and provide flexibility that meets the diverse functional and nutritional needs of our customers and their consumers.

Find out more about our ingredients to help achieve your cultured food’s optimum solution – click here.