With the resurgence in demand for traditional yogurt products, taking the form of new formats like Skyr, ayran, laban, kefir, quark, smetana, crème fraiche, nutrition-packed yogurt drinks, and innovative cooking ingredients, comes the challenge of transitioning from bench-top tests to industrial-scale production. Recipes that perform well in a test kitchen may not always yield the same results in full-scale production. Despite this common challenge, our deep knowledge of this category has allowed us to develop solutions ensuring your yogurt products consistently deliver the best taste, mouthfeel, texture, stability, and appearance every time – without compromising on production economy or flexibility.
During tests, we analyse and examine the product to see how it behaves, which enables us to then design the beat pasteurization process, configurate the pasteurizer and decide where to put the homogenizer. We work closely with leading culture suppliers and can invite them to attend your product trials.
When it comes to fermented plant-based products, we have the extraction technology, as well as the processing and fermentation know-how to support you. We can guide you through the innovation process, either starting from a raw ingredient or from plant-based powders or liquids.