Holger Ranter, application manager, Hydrosol, told DairyReporter.com the company created a stabilizing system, the Stabisol QCU 2, to meet the ‘big potential’ for different yogurt-based products.
“We wanted to bring out an original concept, and there is one company already using the stabilizer in eastern Europe to make yogurt slices,” he said.
Savory or sweet
The cubes could be an alternative to feta cheese in salads, and different varieties could be created with olives or herbs. Alternatively, they could be produced as sweet dessert product, Holger said.
Yogurt is a strong-selling category worldwide and different flavors and novel creations can give the market opportunity for growth, he added.
“Cultured milk products have a very positive image,” he said.
“They are associated with health, a fresh flavour and comparatively low calories. We think there is big potential for different products.”
Lower fat content
The cubes could be produced on standard systems, where the yogurt is mixed with other ingredients, including gelatin, and heated.
Greek yogurt normally has a fat content of around 10%, but the stabilizing system can make the product with a fat content of 3.5-10%, Hydrosol claims.
German company Hydrosol GmbH & Co makes food stabilizing systems for dairy products, ready meals, and meat and fish products. It has a dairy laboratory at the Technology Centre of the Stern-Wywiol Gruppe near Hamburg.