Consumers are increasingly aware of and concerned about the ingredients in the food they consume and express 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 guides.