Chr. Hansen targets health foods
manufacturers to develop a new yoghurt culture - Yo-Flex - designed
to be used in products with less fat and fewer additives.
Inspired by the burgeoning health trend a collaborative research project between Danish ingredients company Chr. Hansen and dairy manufacturers has resulted in a new yoghurt culture - Yo-Flex - for products aimed at less fat and fewer additives.
According to the company, Yo-Flex cultures develop a very mild flavour and have high-texturing properties, making it possible to reduce or even replace the use of additives like stabilisers or gelling agents - clearly particularly attractive for manufacturers of children's products. In addition, minimal post-acidification guarantees longer shelf life of products.
Chr. Hansen claims that Yo-Flex cultures offer a high mouth feel and creaminess to low-fat products - frequently difficult to obtain with traditional cultures.
Marketing manager Anne Charlotte Didriksen commented: "We started out with screening completely new strains more than two years ago. In the ensuing research and development we followed a strict step-by-step procedure and at all stages employed our sensory panel and commercial partners.
"I am convinced this working partnership plays an important part in the market's very positive reception of the Yo-Flex cultures."
