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NEW SOLUTION FROM CP KELCO FOR YOGHURT PRODUCERS
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CP Kelco
21/09/2007
 
PARIS--September 2007--Escalating dairy ingredient costs in Europe have put increasing pressure on yoghurt producers to modify their product formulations to reduce the level of milk solids used while preserving the texture desired by consumers. The increase in price of milk powder first seen in mid-2006 has continued to rise with current prices having more than doubled since last year.

Dairy proteins are critical to the body and texture consumers favor in yoghurt products. Yoghurt producers have long used skimmed milk powder or whey protein concentrate at a typical range of 10-14% milk solids non fat (MSNF) in the final products to achieve the appropriate product viscosity and to reduce syneresis.

CP Kelco offers a range of pectin-based GENU(R) hydrocolloids that can provide many of the dairy protein functionalities in yoghurt applications. GENU pectins deliver desirable body and viscosity, improve creaminess, and reduce syneresis. Research has shown that up to about 1% of milk protein in a yoghurt formulation may be replaced by the inclusion of GENU pectins, delivering significant cost savings.

GENU pectins may be used without significant changes in the standard yoghurt production process. GENU pectins are also label-friendly ingredients solutions that minimize label changes, which may be required for a reformulated product.

"The GENU pectins product range is the result of a long history of innovations by CP Kelco. Given the continued pressure from dairy protein ingredients, CP Kelco's new GENU pectin solutions will help yoghurt producers address escalating ingredient costs while maintaining product quality. GENU pectins will help shield dairy processors from fluctuations in availability and quality that have put this raw material at the mercy of climatic and political systems. It appears, any easing of pricing pressure is still a long way off," said Dr. Steve Bodicoat, Director, EMEA Marketing and Innovation, CP Kelco.
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