Natural Products Insider is part of the Informa Markets Division of Informa PLC

This site is operated by a business or businesses owned by Informa PLC and all copyright resides with them. Informa PLC's registered office is 5 Howick Place, London SW1P 1WG. Registered in England and Wales. Number 8860726.

Making the Most of Yogurt Texture

Making the Most of Yogurt Texture
The largest growth category within the dairy market is yogurt, with a 7.4 percent increase in sales from 2015 to 2016, according to Euromonitor International. Achieving an appealing texture and mouthfeel is no small feat with a fermented, refrigerated dairy product. Whether set, stirred, drinkable or Greek style, seemingly simple yogurt is often the result of a necessarily complex formulation of ingredients such as gums, stabilizers, cultures, protein and fiber. Takeaways include: *Thick textured and high in protein, Greek yogurt accounted for half of all 2016 retail yogurt sales. *Consumer demand for clean-label ingredients adds challenges to delivering perfectly textured yogurt. *Processing temperatures, shear forces and cooling times all can have a big impact on texture.

Table of Contents

Viewpoint: Texture: It's a Tricky Issue
by Judie Bizzozero

Making the Most of Yogurt Texture
by Kimberly J. Decker

Dairy Market: Yogurt Sales Take the Lead
by Courtney Johnson


Register to view the full article

Registering as a member of Natural Products INSIDER will give you free access to premium content including digital magazines, webinars, whitepapers and more.

Hide comments


  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.