Making yogurt tops

摘要

Dairy manufacturers can now achieve the optimal balance between healthier profiles and sensorial indulgence when reducing fat in yogurt, a core food in most European consumers' diets. "Yogurt has become an irreplaceable component of the European diet. In particular, fat-reduced yogurt has grown to become a top seller in the overall dairy health and wellness segment," notes Denis Palacioglu, EMEA starch product manager for Cargill Texturizing Solutions. "If we look closely at this segment, we can see that fat reduction is by far the most popular option in health and wellness yogurt with 79 per cent of purchasing decisions, with overall heights in Western Europe where the average consumer eats around 1.4 kg of fat-reduced yogurt per year, according to Euromonitor.