Innovative Ingredients: Low-Sugar Mango & Passionfruit Yogurt Drink

See how our clean-label-friendly ingredients add stabilization, suspension and creamy texture to this reduced-sugar, tropical yogurt drink. No refrigeration is needed so consumers can enjoy anytime.

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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

 

 

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.

 

CELLULON™ Cellulose Liquid | Fermentation-Derived Cellulose

Meet Komagataeibacter xylinum, Kx for short. Watch and learn about this bacterium’s phenomenal sustainability super power. KX’s newly discovered talent—Fermentation Derived Cellulose— makes sparkling home care and personal care products jump off the shelf.

CELLULON™ Cellulose Liquid | Fermentation-Derived Cellulose

Meet Komagataeibacter xylinum, Kx for short. Watch and learn about this bacterium’s phenomenal sustainability super power. KX’s newly discovered talent—Fermentation Derived Cellulose— makes sparkling home care and personal care products jump off the shelf.

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Meet Komagataeibacter xylinum, Kx for short. Watch and learn about this bacterium’s phenomenal sustainability super power. KX’s newly discovered talent—Fermentation Derived Cellulose— makes sparkling home care and personal care products jump off the shelf.

Top 10 Texture Trends

Tap Into Texture Trends Across The Globe

Texture is at the forefront of food and beverage innovation today. While some trends are global, there are still some unique cultural variations. How thick is too thick in your region? And how are popular culture trends affecting consumer texture preferences? Discover 10 ways texture is driving market success in North America, EMEA, Latin America and APAC regions.

 

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Top 10 Texture Trends

Tap Into Texture Trends Across The Globe

Texture is at the forefront of food and beverage innovation today. While some trends are global, there are still some unique cultural variations. How thick is too thick in your region? And how are popular culture trends affecting consumer texture preferences? Discover 10 ways texture is driving market success in North America, EMEA, Latin America and APAC regions.

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If file did not download, please click here.

A Recipe for Yogurt Fruit Prep Success

In Innova Market Insights’ recent forecast of food and beverage trends for 2020, one thing was perfectly clear: ingredients matter. Consumers are increasingly interested in what makes up their favorite products. After all, they count on products such as yogurt to help maintain their healthy-but-hectic lifestyles. As we’ll discover, there is one trend set to revolutionize the yogurt market. It’s already in high demand among consumers. And one key ingredient is ready to help your brand succeed.

 

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In Innova Market Insights’ recent forecast of food and beverage trends for 2020, one thing was perfectly clear: ingredients matter. Consumers are increasingly interested in what makes up their favorite products. After all, they count on products such as yogurt to help maintain their healthy-but-hectic lifestyles. As we’ll discover, there is one trend set to revolutionize the yogurt market. It’s already in high demand among consumers. And one key ingredient is ready to help your brand succeed.

A Look at Yogurt Trends

According to Innova Market Insights, more than half of all U.S. shoppers purchase yogurt regularly. While it’s still a top choice for breakfast, more consumers are turning to yogurt as a snack. There’s also a shift towards yogurt for dinner, which suggests a growing interest in the more indulgent, dessert-style yogurts. Almost 20% choose yogurt because it’s so convenient, and ambient drinking yogurts are tailor made for the on-the-go lifestyle.

Health claims are also a big part of yogurt’s appeal to consumers. Food Ingredients First reports that more than 60% of all new yogurts made a digestive/gut health claim in 2018 and just about as many claimed to be low fat. Protein is still a megatrend worldwide and yogurt is a great source. However, with many manufacturers striving to reduce sugar, low- and no-sugar claims are on the rise. Over 20% of yogurts launched in 2018 made the low-sugar claim, says Food Ingredients First. That marks a double-digit jump in just four years.

From CP Kelco’s own internal research, we know that consumers want to increase their daily fruit intake, especially in many Asian and developing countries. They are eager to experience new sources, such as fruit yogurt, and combine it with savory flavors, spices and nuts.

The Category to Watch

Industry insiders, including the author of the lifestyle blog Eat For The Planet, call plant-based yogurt “the category to watch in 2019 and beyond.” According to Progressive Grocer, it’s the “new market disruptor,” taking the place of Greek yogurt, and Plant Based Foods Association reports the plant-based yogurt category grew almost 40% in the U.S. in one year – more than plant-based meats and beverages combined! Innova Market Insights says Europe is the leading region for spoonable non-dairy yogurt launches in the first half of 2019. The global non-dairy yogurt market is predicted to increase significantly through 2027, according to Future Market Insights.

The reason? Consumers perceive plant-based foods to be “healthier.”

One look at grocery store shelves will convince you that there isn’t a plant, nut or legume that hasn’t been turned into a dairy alternative. Recent launches seem to favor oat milk with a creamy texture that is well-suited as a yogurt base and coconut cream, which provides rich flavor. There is no clear non-dairy front runner yet, which could make for some interesting competition and lots of choice for consumers.

What Will it Take to Succeed?

Working with plant-based yogurts comes with a unique set of challenges related to taste, texture and formulation. In a competitive market, brands that can master these six criteria will succeed with consumers:

  1. Clean label
  2. Low or no sugar fruit preparation
  3. Interesting flavors
  4. Creamy texture
  5. Plant-based protein
  6. Fresh/fruity taste

The Key Ingredient: GENU® Pectin

Pectin is a familiar ingredient to consumers and produced from citrus peels. As the world’s leading pectin producer with more than 75 years of experience, CP Kelco sources its citrus peels from the juice industry. Pectin provides soluble fiber and can help you meet your clean label formulation requirements.

Pectin adds a nice, creamy texture to your fruit prep with a fantastic shine and a unique flavor release compared to starch. It lets your fruit be the star – consumers see an even distribution of well-preserved, large pieces of fruit. Pectin also has a clean taste that won’t affect your fruit’s natural flavor. It provides a shear-thinning flow to optimize the pumping process without disturbing the fruit. This ensures your fruit prep will remain stable through the manufacturing process – from the transport and processing of the fruit prep itself through your production of stirred, fruit-at-the-bottom, fruit-at-the-top or fruit-on-the-side finished yogurt (with no “floating fruit” migration/reaction to your white mass or thinning down).

We can recommend the following product categories for fruit preparations, based on your needs:

  • HM Pectin (high methylated) is great for suspension and rapid setting at higher temperatures. It is used for traditional high-sugar products.
  • LM Pectin (low methylated) can be used for low-calorie/low-sugar fruit prep. There are a broad range of LM pectins to choose from. Your LM pectin choice will depend on key variables such as your production process, setting temperature, sugar content, preferred texture and whether organic compliance is a requirement.

In addition to using pectin for your fruit preparation, it’s also an excellent, nature-based ingredient for your white mass. Your pectin choice will depend on the formulation content of soluble solids, amount of culture present, protein source, type of sugar and fruit variety, as well as the texture and viscosity you desire. So, play up your yogurt’s indulgence and sensory profile with beautiful layers of fruit and white mass. Reformulate to reduce sugar and add protein. CP Kelco can help you achieve the results you want.

A Recipe for Yogurt Fruit Prep Success

In Innova Market Insights’ recent forecast of food and beverage trends for 2020, one thing was perfectly clear: ingredients matter. Consumers are increasingly interested in what makes up their favorite products. After all, they count on products such as yogurt to help maintain their healthy-but-hectic lifestyles. As we’ll discover, there is one trend set to revolutionize the yogurt market. It’s already in high demand among consumers. And one key ingredient is ready to help your brand succeed.

A Look at Yogurt Trends

According to Innova Market Insights, more than half of all U.S. shoppers purchase yogurt regularly. While it’s still a top choice for breakfast, more consumers are turning to yogurt as a snack. There’s also a shift towards yogurt for dinner, which suggests a growing interest in the more indulgent, dessert-style yogurts. Almost 20% choose yogurt because it’s so convenient, and ambient drinking yogurts are tailor made for the on-the-go lifestyle.

Health claims are also a big part of yogurt’s appeal to consumers. Food Ingredients First reports that more than 60% of all new yogurts made a digestive/gut health claim in 2018 and just about as many claimed to be low fat. Protein is still a megatrend worldwide and yogurt is a great source. However, with many manufacturers striving to reduce sugar, low- and no-sugar claims are on the rise. Over 20% of yogurts launched in 2018 made the low-sugar claim, says Food Ingredients First. That marks a double-digit jump in just four years.

From CP Kelco’s own internal research, we know that consumers want to increase their daily fruit intake, especially in many Asian and developing countries. They are eager to experience new sources, such as fruit yogurt, and combine it with savory flavors, spices and nuts.

The Category to Watch

Industry insiders, including the author of the lifestyle blog Eat For The Planet, call plant-based yogurt “the category to watch in 2019 and beyond.” According to Progressive Grocer, it’s the “new market disruptor,” taking the place of Greek yogurt, and Plant Based Foods Association reports the plant-based yogurt category grew almost 40% in the U.S. in one year – more than plant-based meats and beverages combined! Innova Market Insights says Europe is the leading region for spoonable non-dairy yogurt launches in the first half of 2019. The global non-dairy yogurt market is predicted to increase significantly through 2027, according to Future Market Insights.

The reason? Consumers perceive plant-based foods to be “healthier.”

One look at grocery store shelves will convince you that there isn’t a plant, nut or legume that hasn’t been turned into a dairy alternative. Recent launches seem to favor oat milk with a creamy texture that is well-suited as a yogurt base and coconut cream, which provides rich flavor. There is no clear non-dairy front runner yet, which could make for some interesting competition and lots of choice for consumers.

What Will it Take to Succeed?

Working with plant-based yogurts comes with a unique set of challenges related to taste, texture and formulation. In a competitive market, brands that can master these six criteria will succeed with consumers:

  1. Clean label
  2. Low or no sugar fruit preparation
  3. Interesting flavors
  4. Creamy texture
  5. Plant-based protein
  6. Fresh/fruity taste

The Key Ingredient: GENU® Pectin

Pectin is a familiar ingredient to consumers and produced from citrus peels. As the world’s leading pectin producer with more than 75 years of experience, CP Kelco sources its citrus peels from the juice industry. Pectin provides soluble fiber and can help you meet your clean label formulation requirements.

Pectin adds a nice, creamy texture to your fruit prep with a fantastic shine and a unique flavor release compared to starch. It lets your fruit be the star – consumers see an even distribution of well-preserved, large pieces of fruit. Pectin also has a clean taste that won’t affect your fruit’s natural flavor. It provides a shear-thinning flow to optimize the pumping process without disturbing the fruit. This ensures your fruit prep will remain stable through the manufacturing process – from the transport and processing of the fruit prep itself through your production of stirred, fruit-at-the-bottom, fruit-at-the-top or fruit-on-the-side finished yogurt (with no “floating fruit” migration/reaction to your white mass or thinning down).

We can recommend the following product categories for fruit preparations, based on your needs:

  • HM Pectin (high methylated) is great for suspension and rapid setting at higher temperatures. It is used for traditional high-sugar products.
  • LM Pectin (low methylated) can be used for low-calorie/low-sugar fruit prep. There are a broad range of LM pectins to choose from. Your LM pectin choice will depend on key variables such as your production process, setting temperature, sugar content, preferred texture and whether organic compliance is a requirement.

In addition to using pectin for your fruit preparation, it’s also an excellent, nature-based ingredient for your white mass. Your pectin choice will depend on the formulation content of soluble solids, amount of culture present, protein source, type of sugar and fruit variety, as well as the texture and viscosity you desire. So, play up your yogurt’s indulgence and sensory profile with beautiful layers of fruit and white mass. Reformulate to reduce sugar and add protein. CP Kelco can help you achieve the results you want.

Stabilizing Dairy Alternative Products with Nature-Powered Solutions

We partnered with Innova Market Insights and Food Ingredients First to share useful insights about the global dairy alternatives market, key challenges when formulating these products, and how KELCOGEL® Gellan Gum serves as a unique, multifunctional solution. Learn more about ingredient innovation with plant proteins in this webinar.

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Plant-based proteins have the market buzzing, with food and beverage innovations arriving frequently on store shelves. But formulating beverages with alternative protein sources—whether soy, almond, oat, pea or rice – can present challenges, especially in meeting consumers’ expectations for taste, texture and visual appeal. We partnered with Innova Market Insights and Food Ingredients First to share useful insights about the global dairy alternatives market, the key challenges when formulating these products, and how KELCOGEL® Gellan Gum–a nature-based, fermentation-derived ingredient–serves as a unique, multifunctional solution in the product developer’s toolkit.