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Making the Most of Yogurt Texture

Article-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


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