Sales of Greek and Greek-style yogurts are soaring globally, but the specialist equipment usually required to make them, and the low yields per kilogram of milk used, are major barriers to entry for many dairy companies.
The new range of Nutrilac proteins developed by Arla Foods Ingredients means manufacturers can now enter the profitable Greek-style yogurt category cost-effectively and without investing in a new processing line.
Nutrilac proteins for Greek-style yoghurt are designed to be used in conjunction with Arla Foods Ingredients’ ‘Quick’ process: a manufacturing technique that eliminates the need for the whey separation step associated with traditional Greek yogurt making.
The Quick process ensures that virtually 100% of the milk used in the manufacturing process ends up in the final product.
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