Improved mouthfeel from Rhodia
nowhere more evident than in the yoghurt segment of the market. For
dairy food manufacturers looking to keep ahead of the game the
choice of ingredients is a crucial piece in the puzzle of success.
Health, a driving force behind food innovation in general, is nowhere more evident than in the yoghurt segment of the market. For dairy food manufacturers looking to keep ahead of the game the choice of ingredients is a crucial piece in the puzzle of success.
In a bid to tap into this trend Rhodia Food, a subsidiary within the Food and Consumer Products division of the French Rhodia Group, has just launched two new ingredients onto the market to improve the texture of yoghurts.
Ezal MYE 99 - a texturising culture - is based on new thickening exopolysaccharides - producing strains thatwere recently identified by Rhodia Food researchers. According to the company, the patented strain can help products achieve a creamier mouthfeel, in addition to giving a boost to 'light' yoghurts, often weakened by the use of skimmed milk.
In addition, because the ingredient has a totally new lysotype, it has a different phage sensitivity to products known in the market today, enabling the company to broaden the existing Ezal MYE 90 range.
"We tried to find an innovative solution adapted to the fresh dairy products market trend towardsboth light and creamy yogurts," commented Catherine Duong, Dairy development manager for Europe with Rhodia Food.
Keeping on the theme of 'light and healthy' Rhodia Food developed Meypro Gel PFP 2088 carrageenan for low sugar content fruit preparations that are used in light fruit yoghurt. The product will help yoghurts keep a smooth and shiny texture throughout their shelf life with no syneresis, or floculation, claims Rhodia.
In addition, the French group claims that trials conducted by researchers revealed a 65 per cent increase in texture compared to a yoghurt base without gelatin or other standard stabilisers.
Earlier this year Rhodia reported a disappointing set of first quarter figures reflecting what the firm described as "a difficult economic and geopolitical environment" and "a trough in the business cycle." In February Rhodia Food reorganised activities "in line with the requirements and trends of the food industry". The subsidiary is now structured around three business units: Dairy & Desserts, Beverages and Health.
