Creating an indulgent texture in organic yogurt

Yogurt continues to be a popular product in the dairy category due to its versatility, convenience and source of high quality protein. As dairy manufacturers expand their existing product lines with new options for consumers, many are challenged to maximize nutritional value while delivering products that appeal to the growing market.

To achieve their formulation goals, developers are focusing on hydrocolloid systems to balance the important textural attributes consumers expect with syneresis control and protein stability

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