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Tetra Pak has launched new best practice lines for yogurt products – a suite of services to support a variety of yogurt innovations to address growing consumer demand. The guidelines support the design of customised solutions for five types of yogurt products: stirred, set, drinking, concentrated and ambient. These are specific sets of guidance that can be tailored to match particular production needs of different types of yogurt. “Rapidly shifting consumer preferences and a sustained focus on health means that our customers need to be simultaneously agile, specific and consistent in their production,” said Frederik Wellendorph, vice president liquid food at Tetra Pak. “Using expertise gathered from more than 300 yogurt equipment installations worldwide, we can partner with customers to help them reach a new level of ‘yogurt-fluency’ and better enable business growth.” Tetra Pak has been working with Brazilian dairy company Betânia on a customised processing solution at a dedicated product development centre in Monte More near São Paulo.​ Bruno Girão, CEO of Betânia, said: “By converting chilled yogurt into ambient, we can now sell our products in northeastern Brazil without having to invest in a costly chilled distribution chain. It’s an innovative approach that is helping us expand our business.”