Tate & Lyle this week said it had developed a system using three setsof substitute ingredients to deliver yoghurts that are are fat-free, reducedenergy or contain less reduced sugar.
About 72 per cent of yoghurt buyers said they would definitely orprobably buy a low fat, low sugar product, according to survey by InceptaMarketing Intelligence.
Tate & Lyle's Carb Optimizer 30 product would help enable yoghurtmakers to respond to that demand, the company stated in a pressrelease. The company's recommended formula using theingredient would create a nutritionally balanced yoghurt with a creamyappearance and texture, the company claims.
The yoghurt would have 30 per cent less sugar and 30 percent fewercalories per 170 gram serving when compared to similar products in thecategory.
Manufacturers would also be able to create a gelatin-free productproviding 20 per cent of the recommended daily calcium intake and a reducedglycemic carbohydrate content, the company claimed.
The ingredients system has a great water binding and gelling capacity.They also give the product a balanced sweetness. Durability duringprocessing ensures that only a small amount of sweetness islost during pasteurisation.
"This ingredient solution facilitates choice and its flexibilityin application means that manufacturers can make no-sugar-added yogurts byadding flavours or no-sugar-added fruits, orcreate reduced-sugar yogurts by using fruits sweetened with nutritivesweeteners," the company stated.
The company has also released Yoghurt Rebalance 006 and 007. Rebalance006 allows processors to create a yoghurt with 63 per cent less sugars and56 per cent fewer calories when compared to afull-fat yoghurt. Manufacturers can use the ingredient to create agelatin-free product and reduce glycaemic carbohydrate content by 50 percent.
Rebalance 006 contains modified food starches and pectin.
Rebalance 006 is a related version of the product and contains Sucralose.Based on a dosage in the white mass of 1.3 per cent Rebalance 007 deliversfour kcal per 100g. Its sweetness compares to atraditional formulation equivalent to five per cent sugar, which normallydelivers 20 kcal per 100g, Tate & Lyle claims.
"Both ingredient solutions facilitate choice and theirflexibility in application means that manufacturers can make sugar-freeyoghurts by adding flavours or no-sugar-added fruits or createreduced-sugar yoghurts by using fruits sweetened with nutritivesweeteners," the company stated.
All three products are designed to work with leading flavour systems andcultures and are supplied ready for blending with milk using normalprocessing procedures.
The system extends Tate & Lyle's ingredients offerings in thecategory. Earlier this year the company released a similar set ofingredients for the flavoured water market and for ice cream makers.