Arla Foods Ingredients has developed a new whey protein ingredient for skyr, allowing manufacturers to deliver products that meet consumer preferences on taste, mouthfeel and appearance.
Nutrilac YO-4575 has been created to increase creamy mouthfeel in high-viscosity fermented products such as skyr.
Skyr is becoming increasingly popular with consumers – according to Nielsen, it has the potential to reach up to 25% of yogurt volume sales in large dairy markets in Europe.
A recent Arla Foods survey found that consumers across Europe welcome skyr as a novel alternative to yogurt. It also showed that they want a smooth and creamy mouthfeel with less dryness, a balanced fresh flavour, and a shiny, homogeneous appearance. However, issues with poor creaminess, grainy texture, and sour taste have made it hard for skyr manufacturers to meet these needs, according to Arla.
“Skyr is rapidly heading out of its niche and into the mainstream,” said Torben Jensen, category manager for fresh dairy products at Arla Foods Ingredients.
“However, manufacturers looking to capitalise on its huge potential need to be able to meet consumer preferences on flavour, texture and appearance.
“Nutrilac YO-4575 consistently delivers a creamy mouthfeel, optimum texture and fresh taste, allowing brands to satisfy consumer needs and unlock the full potential of skyr.”
Last month, Arla Foods Ingredients released Lacprodan ISO.Water, a 100% whey protein isolate that is said to overcome the taste and mouthfeel issues that have long challenged manufacturers of clear protein waters.
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