Dairy application specialist Torben Jensen said in a statement: “Our message to regular yoghurt manufacturers is that they can easily be part of this trend.”
He said that the new ingredients have tackled sensory issues commonly associated with added whey protein, such as excessive viscosity and a sandy texture, and can increase the protein content of yoghurt from a standard 4% to 7 to 8%.
“The taste and texture of the final product will be unchanged,” Jensen claimed.
High protein yoghurt has caught the attention of the US market in recent years, where the low fat, high protein Greek-style yoghurt category has grown dramatically, increasing its share of the overall US yoghurt market from just 1% in 2007 to 35% in mid-2012, with consumers attracted by its thick, creamy texture as well as its low fat and high protein content.
Earlier this month, the biggest player on the US market for Greek-style yoghurt, Chobani, said it intended to dominate the UK market in the same way as it conquered the United States, where it accounts for around half of all Greek-style yoghurt sales.
