The best-practice lines support the design of customized solutions for five types of yogurt products: stirred, set, drinking, concentrated and ambient. These are specific sets of guidance that can be tailored to match particular production needs of different types of yogurt.
Frederik Wellendorph, vice president, liquid food, at Tetra Pak, said, “Rapidly shifting consumer preferences and a sustained focus on health means that our customers need to be simultaneously agile, specific and consistent in their production.
“Using expertise gathered from more than 300 yogurt equipment installations worldwide, we can partner with customers to help them reach a new level of ‘yogurt-fluency’ and better enable business growth.”
Bruno Girão, CEO of Brazilian company Betânia, said, “By converting chilled yogurt into ambient, we can now sell our products in northeastern Brazil without having to invest in a costly chilled distribution chain. It’s an innovative approach that is helping us expand our business.”
Tetra Pak has been working with Betânia on a customized processing solution at a dedicated product development centre in Monte More near Sao Paulo.
