Dive Brief:
- Cargill has introduced C CreamTex 06329 modified starch. This texturizing starch lets yogurt manufacturers reduce fat in their products by a minimum of 50% with little effect on taste and mouthfeel, according to a news release.
- C☆CreamTex 06329 modified starch is a stabilized n-OSA starch specifically designed to improve the texture and flow properties of finished yogurt products.
- According to Cargill, "The uniqueness of C☆CreamTex 06329 modified starch lies precisely in the perfect balance between technical effectiveness and sensorial aptitude: it is a distinctive starch solution that enables higher fat reduction while meeting consumers’ taste preference, by recreating the profile of full-fat yoghurt. "
Dive Insight:
The U.S. retail market for yogurt in 2014 was almost $9 billion, according to Packaged Facts, which estimates yogurt sales will reach $10.3 billion by 2017. Greek yogurt has been an important trend shaping the industry since 2007, although its growth has dipped in the last year.
Although many consumers do still seek low-fat yogurt, full-fat yogurt is making a comeback with new products, such as Oh My Yog! whole-milk yogurts, from Danone SA's Stonyfield.