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.

 

Please fill out the following form to view the content of this page.

(*) Required fields.



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.

Please fill out the following form to view the content of this page.

(*) Required fields.



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.

 

Helping to Improve the Dysphagia Diet

We tend to view swallowing as a simple reflex, but it actually requires the use of 26 muscles and six nerves. Disease, head/neck injuries and aging can deteriorate these muscles and make swallowing difficult. The medical term for this condition is dysphagia. We’ve all felt that disturbing sensation when food “goes down the wrong pipe.” For someone suffering from dysphagia and constantly worried about choking, mealtime can be both embarrassing and terrifying.

Dysphagia affects more people than we think, especially with our growing aging population. According to the National Foundation of Swallowing Disorders, it’s estimated that up to 22 percent of individuals over age 50 and most individuals by the age of 80 will experience it to some degree. CP Kelco is proud to play a part in the management of dysphagia, helping people to enjoy food and beverages again with less risk of choking.

Manufacturers use our ingredients to create three kinds of dysphagia diet texture modifications:

  1. We help thicken liquids so they flow more slowly, which gives the muscles more time to react and protect the airway. Fluids have always been an essential part of any diet – up to eight glasses of liquids per day is recommended. In the past, these liquids would have been thickened with starch, which had a chalky after-taste as well as a tendency to solidify and cause bloat. We offer nature-based ingredient solutions instead and can ensure the patient is receiving a tastier option.
  2. We help with the creation of soft foods. The innovation in this fast-growing segment is amazing! In Japan, where we’ve been working with manufacturers for 20 years, necessity has led to the invention of sophisticated, pureed meals for the elderly that are molded to look and taste like their original counterparts.
  3. We help with formulas for enteral tube nutrition. For those who can’t accept food and beverages by mouth, we modify the rheology of the tube feeding fluid to enhance nourishment delivery. Exciting progress is being made with plant-based protein formulas that use organic-compliant ingredients for increased tolerance and more complete nutrition.

Besides providing sensory/texture benefits, CP Kelco’s ingredients are exceptionally easy to use. We offer several, convenient, nature-based thickening and gelling agent solutions:

KELCOGEL® Gellan Gum is a soluble dietary fiber produced by fermentation that enables the preparation of soft-gel foods such as fish, soups, meats, vegetables and desserts. Available in two types, low acyl or high acyl, gellan gum can produce a wide variety of textures and provides excellent suspension of insoluble ingredients.

GENU® Pectin is extracted from citrus peel and is another superior stabilizer that can protect proteins and other nutrients in food formulations. It can often support organic label claims too.

GENUGEL® Carrageenan is derived from red seaweed and can be used to reconstitute a broad variety of foods into a cohesive, easy-to-swallow form.

For beverages, KELTROL® Xanthan Gum is optimized for use in hot, cold and acidic beverages with a consistent, gel-like viscosity and no off-taste.

Contact CP Kelco for more information to meet your dysphagia ingredient needs.

 

Sources

“How Aging Affects Our Swallowing Ability,” The National Foundation of Swallowing Disorders, March 2013.

 

Formulating Acidified Beverages with Pea Protein

We can address your pea protein-enhanced beverage challenges, including how to deal with aggregation and sediment at an acidic pH. Download our new whitepaper to see which protein-protecting hydrocolloid solution can help.

Please fill out the following form to view the content of this page.

(*) Required fields.



If file did not download, please click here.

Getting Texture Right

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.

Please fill out the following form to view the content of this page.

(*) Required fields.



If file did not download, please click here.

Answering Protein Appetites

Protein Problem-Solving, Insights & Innovation

Nutrition. Energy. Diet. Consumers are clamoring for protein! But is dairy protein popular in your region? Or do your consumers prefer plant-based sources? Gain helpful insight on what’s driving protein innovation around the globe and how we can help you unlock your next protein-powered success.

Please fill out the following form to view the content of this page.

(*) Required fields.



If file did not download, please click here.

Sugar Reduction

Shifting consumer preference for healthier products, new labeling laws, and sugar taxes all have contributed to making the reformulation of reduce sugar a top priority. While the demand to lower or even eliminate sugar is clear, developing formulas that meet consumer expectations is not.

Learn more about our unparalleled innovation and expertise in replacing sugar without comprising on mouthfeel, texture or taste. We offer a broad portfolio of nature-based ingredients that working alone, or in combination, enable formulators to mimic the mouthfeel and texture of a full-sugar beverage without a bitter aftertaste. Our application scientists offer years of research, development and application knowledge to reach sugar reduction targets with all the desired sensory and taste profiles expected of a quality product. Let us help you rethink existing or develop new recipes with optimal market appeal.

GENU® Pectin

GENU® Pectin is a preferred choice to reduce sugar and recover mouthfeel in fruit-based beverages. This well-known product is derived from nature-based occurring structural components in fruits and vegetables. GENU Pectin provides body and mouthfeel in fruit juice products when used at levels of around 0.2%. When consumed, a reduced-sugar beverage containing GENU Pectin can have a mouthfeel which mimics its full-sugar counterpart as well as an enhanced fruity flavor.

KELCOGEL® Gellan Gum

KELCOGEL® Gellan Gum offers unique suspension properties in drinks via the formation of a fluid gel network. This extremely pseudoplastic network consists of a low concentration of weakly associated molecules. At rest, KELCOGEL Gellan Gum provides a weak gel structure, resulting in excellent suspension of insoluble ingredients such as minerals, fruit pulp and eye-catching inclusions. Due to the weak molecular associations, the structure is easily disrupted upon agitation, resulting in low viscosity when pouring the drink and a completely natural sensation when it’s consumed.

KELTROL® Xanthan Gum

KELTROL® Xanthan Gum has a highly pseudoplastic flow behavior that provides high viscosities at low shear rates to help improve suspension, while still providing good flow properties when poured. The slight increase in viscosity imparts the sensation of enhanced body which is ideal for cordials and sugar-free or reduced sugar juice drinks. Due to its molecular structure, KELTROL Xanthan Gum has excellent pH stability, down to pH 2.7 that allows high tolerance to the high-acid environment of fruit-based system.

CEKOL® Cellulose Gum

CEKOL® Cellulose Gum is a cold-water soluble polymer which imparts viscosity to aqueous solutions. Produced in a wide range of viscosity grades, CEKOL Cellulose Gum can produce a flow that ranges from thin, almost Newtonian when simple body is desired, to higher pseudoplastic viscosity that produces a thicker mouthfeel, such as mango or guava drinks.

Headquartered in Houston, Texas, USA, Kelco Oil Field Group serves the drilling fluids industry with a global staff of industry-specific sales, customer service and technical experts, with distribution points located throughout the world.

Our decades of experience begin in 1965 when we introduced a unique, commercial grade xanthan gum to the marketplace. Our product portfolio includes unique biopolymers designed to enhance production potential while maintaining well costs.

Control over variable conditions, such as site temperature and humidity, as well as raw material quality variations, e.g., sand moisture content, is critical to construction mix formulations.

We offer nature-based products specifically designed for the construction industry.  Our application scientists understand the full scope of criterion required for quality, workable end products. Working with CP Kelco, you leverage our expertise while choosing from a wide range of useful, often unique, product properties that encompass high levels of functionality, excellent compatibility with different types of ingredients, and suitable for a wide range of applications, such as latex-based and ready-made plasters, filling compounds, putties, grouts, mortars, and more.