All Natural
The use of non-dairy additives is increasingly coming under review as consumers demand their yoghurts to contain fewer “artificial ingredients”. This is particularly important for premium brands. In recent history yoghurt manufacturers have responded to this trend, eliminating preservatives, artificial colours and flavours and recently removing milk containing rBST growth hormones from their formulations. In the future Fonterra believes there will be similar pressure on manufacturers to reduce or eliminate the use of gelatine, gums, starch and other stabilisers.
Using the best of dairy, Fonterra texturising proteins are able to replace the texture provided by these artificial ingredients, without compromising the final sensory attributes. Depending on the unique characteristics of the yoghurt, formulation, taste and texture requirements, Fonterra will recommend the appropriate functional milk protein.
