Cargill to reduce fat in yogurt by 50%
Cargill has released a new starch that will enable a minimum of 50% fat reduction in yogurt.
The C CreamTex 06329 modified starch is a solution that enables a minimum of 50% fat reduction with minimal impact on the taste and mouthfeel of yogurt. It has been specifically designed by Cargill’s technical team through a proprietary technology to improve the texture and rheological behaviour of the finished product.
Cargill’s EMEA starch product manager Denis Palacioglu said: “Yogurt has become an irreplaceable component of the European diet. In particular, fat-reduced yoghurt has grown to become a top seller in the overall dairy health and wellness segment.
“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% of purchasing decisions, with overall heights in Western Europe where the average consumer eats around 1.4 kg of fat-reduced yoghurt per year.
“We also know that, while increasingly looking for healthier options with fewer calories and less sugar, consumers do not want to forsake the sensorial aspects connected with eating dairy, preferring those products that are both good for you and offer a creamy, silky-smooth texture. Certainly not an easy combination to achieve for dairy manufacturers.”
Cargill provides food, agriculture, financial and industrial products and services to the world. Together with farmers, customers, governments and communities, we help people thrive by applying our insights and 150 years of experience. We have 155,000 employees in 68 countries who are committed to feeding the world in a responsible way, reducing environmental impact and improving the communities where we live and work.
