Author: Andrew Faust

Home / Insights / Ingredients for Success With Plant-Based Yogurt Alternatives

Ingredients for Success With Plant-Based Yogurt Alternatives

With campaigns such as ‘Veganuary’ attracting global attention and 51% average annual growth in food and beverage launches with plant-based claims (Innova Market Insights: Global, CAGR 2015-2020), the plant-based diet has gone mainstream. One in four consumers globally is “actively trying to increase consumption of plant-based protein,” according to Global Data’s 2020 dairy trend report.

It’s no wonder that plant-based, dairy alternative products continue to grow in popularity. They can appeal to consumers with lactose intolerance and dairy allergies as well as the flexitarians and food explorers. There has been a boom in new product launches of spoonable, non-dairy yogurt alternatives since 2015, projected to be seven times that of dairy yogurt, according to Innova Market Insights.

Drinking yogurts – both dairy and plant-based – are also becoming a popular protein snack loved by all ages. Making the snack even more convenient for both consumers and companies alike, the idea of ambient drinking yogurts (ADY) was born. Without a need for refrigeration, ADY can be stored anywhere and enjoyed anytime. See why we’re making the case for long shelf-life drinking yogurt here.

Taste and texture are key – especially when trying to reach the flexitarian consumer and compete with traditional dairy counterparts for shelf space. Consumers expect plant-based, non-dairy yogurt alternatives to have all the great qualities of dairy – the same rich mouthfeel, texture and creaminess – even a similar appearance. Textural challenges can arise from the absence of milkfat as well as the natural grittiness of plant protein. Earthy or beany notes can also impact flavor.

Choosing The Right Stabilizer System

The true secret to achieving success in plant-based, non-dairy yogurt alternatives is choosing the right stabilizer system. It can help solve the most common challenges in both stirred and sippable formulations: syneresis control, suspension of insoluble particles and protein protection, in addition to contributing to texture, body and mouthfeel.

GENU® Pectin is an easily recognized, label-friendly ingredient extracted from citrus peels. It can be used to protect proteins at an acidic pH and provide long-lasting stability over shelf life while also preventing sedimentation and syneresis. A well-known gelling agent, pectin can help formulators create a creamy, spoonable texture by delivering that missing “fat sensation” and optimize mouthfeel as it helps with flavor deliver.

KELCOGEL® Gellan Gum is a multifunctional, fermentation-derived ingredient for solving plant-based protein challenges, with a composition identical to the naturally occurring bacteria on water lily pond plants. It provides stabilization and suspension of insoluble protein, calcium, minerals and other particles in yogurt drinks while contributing minimal mouthfeel and ensuring a smooth pour.

The Health Halo

For its 2020 Top Ten Trends Survey, Innova Market Insights asked consumers around the globe why they chose to eat plant-based foods. Their top reasons included “it is healthier” and “it is better for the planet.”  With a health halo adding to the growing interest in trying plant-based applications, a clean, recognizable label is also critical. Product developers should honor this perception of health and sustainability in their choice of stabilizers. Using nature-based ingredients such as GENU® Pectin and KELCOGEL® Gellan Gum will complement your plant proteins. Ask about grades available to meet claims of organic compliance, non-GMO, gluten-free and other clean label goals. Because of their multifunctional qualities, GENU® Pectin and KELCOGEL® Gellan Gum can also help formulators shorten their ingredient list overall.

When a product developer is able to connect all of the elements of innovation, there is no limit to the potential for success with plant-based, non-dairy yogurt alternatives.

1 Innova; Global, CAGR 2015-2020 YTD

2 Veganuary.com

3 GlobalData 2020 Dairy Trend Report

4 Innova Nutrition & Health Survey 2020

5 Innova Market Insights

Home / Insights / An A-peeling, Label-Friendly Solution for Baking

An A-peeling, Label-Friendly Solution for Baking

NUTRAVA® Citrus Fiber is nature-based dietary fiber made from sustainably sourced citrus peels, a byproduct of the juicing industry. Our process allows us to convert the citrus peels into a citrus fiber that is close to nature and suitable for a broad range of food and beverage products. 

‘Clean Label’ is a consumer-driven, global movement that continues to evolve over time and across regions. With a new focus on health, understandably, consumers are paying extra close attention to labels. Ingredients matter. According to GlobalData, 47% of global consumers report that ethically and sustainably sourced ingredients are more important to them than before the pandemic. Consumers prefer to see a shorter ingredient list; and want companies to use ingredients that are more recognizable. They also have varied dietary needs and want companies to support them by offering more products that are gluten-free, kosher, halal, or have reduced sugar and fat.

Meeting these clean label requirements, and still achieving your desired functionality, can become a formulation challenge. How do you create products that don’t compromise on taste and texture?

One answer lies in a next-generation ingredient solution. NUTRAVA® Citrus Fiber  supports dietary fiber intake with soluble and insoluble fiber. It is derived from an abundant, nature-based supply of raw material, the fresh citrus peel byproduct of the juicing industry. Citrus peel naturally has a high pectin content and the inherent pectin is retained as soluble fiber in NUTRAVA® Citrus Fiber. NUTRAVA® Citrus Fiber is also considered a food ingredient in Europe with no E-number.

NUTRAVA® Citrus Fiber boost for Label-Friendly Baking

Product Differentiation:
  • Supports dietary fiber intake
  • Listed as citrus fiber on the label
  • Sustainably sourced
  • Allows for a simpler, label-friendly
    ingredient list
  • Reduces number of ingredients
Key Functional Benefits:
  • Supports soft texture with neutral taste
  • Supports stabilizing properties
  • Supports good dough development
  • Maintains freshness over shelf life
  • Increases yield due to high water binding
  • Offers a clean label solution for gluten-free baking formulations

Baking Gluten Free

Gluten-free baking presents a host of challenges, usually related to texture. How do you develop gluten-free cakes and baked goods that are fluffy, tender and moist instead of gritty, dry or dense? NUTRAVA® Citrus Fiber boost makes it possible to attain the texture and desired mouthfeel you want, while using standard manufacturing processes. The answer is its unique water-binding capacity that boosts dough hydration and increases yield. NUTRAVA® Citrus Fiber boost can also be used to improve the texture and freshness of gluten-free baked goods over shelf life.

Reducing Fat

Fat has a functional benefit in the formulation of baked goods. It affects the texture, flavor and overall enjoyable eating experience. However, consumers want manufacturers to reduce fat, especially trans-fat and hydrogenated oils – but they still expect the same, desired taste and texture. In other words, they want “healthy indulgence;” they want their cake and they want to eat it, too. NUTRAVA® Citrus Fiber boost, with its soluble and insoluble fiber, holds water tightly and gives the cake structure. The fiber helps to provides similar sensory characteristics to a full-fat recipe in crust appearance, volume and a soft, moist texture inside.

For more tips, see our infographic for seven ways to clean up your label.

For more information or to request a sample, contact us here.

Home / Insights / Innovative Ingredients: Low-Sugar Mango & Passionfruit Yogurt Drink

Innovative Ingredients: Low-Sugar Mango & Passionfruit Yogurt Drink

All rights reserved. Video may not be copied, reproduced, distributed, republished, downloaded, displayed, posted or transmitted in any form or by any means without the prior written permission of CP Kelco.

In this video, we share a tropical take on a low-sugar, shelf-stable drinking yogurt formulated with  GENU® Pectin YM-FP and GENU Texturizer YA-400 to suspend seeds and add body.

[Related Insights] Shaping the Dairy Products of Tomorrow Together: Long Shelf-Life Drinking Yogurt

 

 

Home / Insights / Shaping the Dairy Products of Tomorrow Together: Long Shelf-Life Drinking Yogurt

Shaping the Dairy Products of Tomorrow Together: Long Shelf-Life Drinking Yogurt

The dairy products of tomorrow will help the industry evolve to meet consumer trends and fulfill customer needs as well. By looking at how dairy processors across the globe have adapted, we can see how some products rose to the top.

The case for long shelf-life dairy.

Ambient drinking yogurts are very successful in Asia and West Africa, and its popularity is now spreading quickly through Latin America. The idea started when Chinese consumers wanted more dairy in their diets. The search was on to find something that could accommodate the regional preference of consuming beverages at room temperature for gut health and the high incidence of lactose intolerance. Also, for a country as large as China, cold channel distribution could not be guaranteed. In West Africa, refrigeration is also an issue. Products are often sold by street vendors. Ambient drinking yogurts checked all the boxes. It has become a convenient snack sensation that can be enjoyed any time by kids and adults alike.

How do ambient drinking yogurts meet consumer trends?

 

Shelf stability. Consumer demand for shelf-stable milk products rose during the pandemic as practicality became a bigger consideration when making a purchasing decision. Long shelf-life dairy products such as milks, creamers, puddings and desserts have been popular for years for consuming on the go and trusted for their quality.

 

 

Healthy eating. In West Africa, where disposable income is low, consumers wanted beverage options that could provide protein and nutrition other than a canned soft drink, which is mainly sugar and water.

 

 

Pantry-filling trend/rise of e-commerce. Consumers now make fewer physical trips to grocery stores, preferring to either shop online or make one large trip to stock their pantry for a while. This trend started due to the pandemic but has persisted, suggesting it may become a new shopping behavior.

 

 

Reduce food waste. Without an expiration date looming, long shelf life dairy products are less likely to go to waste.

 

 

Protein-powered snack. Protein has been a key trend for the past few years. Consumers now seek new ways to incorporate more protein into their diet – especially with a rich and indulgent texture like yogurt.

 

[VIDEO] Watch this innovation in action here.

 

What is ambient drinking yogurt?

Traditionally, we think of yogurt as a chilled, spoonable snack. Ambient drinking yogurt flips the script on both counts. It’s a drink that does not need to be refrigerated so it’s easy to enjoy on the go or anytime, at room temperature or cold. It also fits consumers’ busy lifestyles. Consider the convenience of dropping a container into a school lunchbox or backpack for after a workout. Ambient drinking yogurt is a product you can take anywhere. It  doesn’t need refrigeration; however, the taste is comparable to chilled yogurt with similar nutritional benefits.

How is it produced?

Ambient drinking yogurt differs from short-shelf life drinking yogurt in that it undergoes a heat treatment after fermentation. This allows it to be stored without refrigeration, with a shelf life of four to twelve months. It also makes the product more versatile, appealing to consumers who enjoy drinking a warm beverage, while still retaining a nice sensory experience when served chilled. The mouthfeel can also be tailored to accommodate regional preferences from thick to thin. Plus, CP Kelco has the multifunctional, nature-based ingredient portfolio, global service capability and technical expertise to ensure your success. For more tips and information, please see our drinking yogurts applications page.

For more information, contact us online.