Our white paper gives you an introduction to the “clean label” concept. It explains the rationale behind yoghurt additives and gives guidance on how to create the clean-label products that consumers are increasingly demanding.
With white milk consumption decreasing worldwide, there is a drive in the dairy industry towards more premium value-added products such as yoghurt, which is experiencing growth in many markets.
At the same time, consumers are increasingly aware of and concerned about the ingredients in the food they consume, and are expressing a desire to see a reduced number of additives. This has led to the development and growth of products with “clean labels”.
But why are non-dairy additives used in yoghurt production in the first place? And how can you, with an optimal plant design and processing design – and proper respect for ingredients – produce products with zero or only minimal use of non-dairy additives? Our white paper explains and gives guidance.
This publication should be of interest to those working with marketing of yoghurt who are seeking to launch new yoghurt products to match consumer trends, or looking for ways to reach new consumers and differentiate their current product lines.
But it should also appeal to those involved in production, including plant managers, processing managers, and R&D managers concerned with producing yoghurt products with a consistent quality.