Introduction - yoghurt products

Demand for traditional yoghurt products is once again on the rise, and is taking the form of new formats. Skyr, ayran, laban, kefir, quark, smetana and crème fraiche are proving popular, as are nutrition-packed yoghurt drinks and new cooking ingredients. With our deep knowledge of this category, we have developed processing solutions that give your yoghurt products the best taste, mouthfeel, texture, stability, and appearance every time – without compromising on production economy or flexibility.​

Concentrated yoghurt

Concentration technologies to meet every need

This line uses technologies such as centrifugal separation and ultrafiltration to provide the texture and mouthfeel of your choice - whether you are producing a protein-rich-non-fat snack or a luxurious and creamy dessert. The yoghurt produced in this line is commonly known as Greek yoghurt, quark, skyr labneh.  

Drinking yoghurt

Produce the complete range of drinkable products

This line is carefully engineered to meet your expectations, whether your drinkable yoghurt should be liquid like milk or with more body, plain or flavoured or enriched with fibres, proteins or other healthy enhancers.

Set yoghurt

Complete production system - no incubation tanks needed

Set yoghurt is fermented directly in cups or packages, resulting in a spoonable yoghurt with a firm and unbroken texture. We help you solve the challenges of this seemingly simple and straightforward production process.

Stirred yoghurt

Gentle treatment protects viscosity

With limitless opportunities, this line is the perfect starting point for producing everything from vicious and spoonable to conveniently drinkable yoghurts - whether plain or flavoured, smooth or with particles, clean label or with additives and as high volume or niche premium products.

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