The art of making yoghurt

On the surface, yoghurt seems straightforward: we use relatively few ingredients, and it existed long before processing lines did. But for such reasons, yoghurt is about craftmanship, requiring deep knowledge of how processing and different ingredients influence its character.

Yoghurt drink
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Dairy and plant-based yoghurt production on a single hybrid line

Yoghurt production lines for dairy and plant-based yoghurt may look similar, but they require different processing steps, design details and parameters. Their ingredients differ on protein, fat and carbohydrate levels, and have different microbiological flora.

However, it is possible to build hybrid lines capable of producing both dairy and plant-based yoghurt, increasing yoghurt production flexibility and line utilization.

We at Tetra Pak has the processing expertise to advise you on building new hybrid lines or adapting existing lines to create hybrid capacity. We can provide the right guidance every step of the way, from heating technology and processing parameters, to CIP programs for allergen management. 

White paper Dairy and plant-based yoghurt production on a single hybrid line

Challenges in yoghurt processing – and how the experts solve them

It’s no overstatement to say that dairy products have been part of Kenneth Sjöström’s life since birth. The Tetra Pak dairy process engineer grew up on a farm and as a child helped to milk cows and collect milk for the local dairy.

Yoghurt goes ambient​

Ambient yoghurt is one of the most exciting dairy categories right now, with the product already huge in China and rapidly catching on elsewhere. But while interest is growing globally, few yoghurt producers have the knowledge and expertise necessary to seize on the business opportunities presented by these relatively complicated products.
woman looking at yoghurt in a glass

5 things to consider when selecting packaging for your drinking yoghurt

How do you choose the package that is best for your ambient drinking yoghurt product – and for your consumers? Get expert advice here.
woman drinking yoghurt in the sunshine

Packaging material explained in 3 minutes

How do we make the packaging material that keeps drinking yoghurt and other sensitive products safe and protected, but also attractive and convenient for consumers? And while being as sustainable as possible? Learn how in our short film.

Packaging material explained in 3 minutes

How do we make the packaging material that keeps drinking yoghurt and other sensitive products safe and protected, but also attractive and convenient for consumers? And while being as sustainable as possible? Learn how in our short film.

Understanding ambient yoghurt

Ambient yoghurt is experiencing a growth spurt in popularity. While global production volumes of most yoghurt types grew at a compound annual growth rate (CAGR) of 4% during the period 2013-2016, ambient yoghurt production grew at a CAGR of 19% in the same period. This niche product, currently rising from small volumes, is gaining attention as a convenient and healthy consumer drink.​​​ In this revised white paper, we lay out some of these challenges in more detail, offering advice and technical guidance reflecting best practices in the dairy industry.​​
man on mountain next to a tetra top mini

Support from product idea to commercial production

In this video, our experts Dan Björklund and Rachel Shen explain the innovation process with the use of product development centres. They discuss three different products including ambient yoghurt with particles.

Man in a lab examining yoghurt, Tetra Pak food experts

Yoghurt insights

Driving innovation through virtual new product development during Covid-19

Driving innovation through virtual new product development during Covid-19

​​​​​​Innovation through adversity: How Tetra Pak is driving innovation through virtual new product development during Covid-19

Yoghurt in jars from above

Clean-label yoghurt: what you need to know

Consumers are increasingly aware of the ingredients in the food. Our white paper gives an introduction to “clean label” yoghurt made with fewer additives.