New cultures for premium yogurt at a lower cost
Value for money is a major factor driving ultimate purchasing decisions for consumers when selecting yogurt. However taste and texture remain important motivators for purchase. At the same time the price of skim milk powder increased with 148% over the past six years1, resulting in increased recipe costs for yogurt producers. In order to offer consumers premium yogurts at an affordable price, the dairy industry is under growing pressure.
Grow your business by producing premium set yogurt with higher margins
Over the past two years, Chr. Hansen has launched a range of high-texturing cultures for stirred yogurt, and now the time has come for set yogurt. Chr. Hansen’s next-generation YoFlex® Express cultures create high texture naturally, making them The Perfect Partner™ for fresh dairy producers that want to produce excellent yogurt with higher margins.
By using YoFlex® Express 6 and 7 cultures producers can have yogurt with premium taste and texture. They can achieve high mouth thickness and gel firmness with a robust culture performance for the authentic yogurt flavor consumers love. At the same time producers can keep lower recipe cost and enhance profitability. All this is enabled by natural cultures that reduce the need for expensive milk powder without compromising on texture and taste.
Stronger partnerships for a stronger future
The launch of this newest generation of YoFlex® Express cultures marks the beginning of a new chapter in Chr. Hansen’s ongoing collaboration with dairy producers and mission to help you remain competitive and relevant to consumers, so you can meet their needs tomorrow and beyond.
“We look forward to illustrating for our customers why these next-generation Express cultures are The Perfect Partner™ for transforming milk into set yogurt—but we also hope that producers continue to see Chr. Hansen as the ‘perfect partner’ in a more holistic sense,” says Lasse Vigel Jørgensen, Food Cultures & Enzymes. “With this launch, we underscore our commitment to working alongside our customers, co-creating food products whose taste, texture, and health benefits delight consumers and support their wellbeing. Together, we can raise the bar and advance the frontier for what is possible for yogurt-making.” concludes Lasse.
1 Global Dairy Trade, April 2022
