Ambient yoghurt is actually an abbreviation for the longer, more correct name “yoghurt-based product for ambient distribution”. These products do not need to be stored or distributed in cold conditions, and exist in a large range of textures and viscosities.
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.
Since ambient yoghurt requires additional heat treatment and additives to ensure a product that is stable over time at room temperature, this places great demands on proper dosing, mixing and heat treatment.
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.