Stabilizing Systems For Greek Yogurt Products

AHRENSBURG, Germany—As the Greek yogurt trend continues in the United States and abroad, German company Hydrosol has developed new stabilizing systems to create yogurt cubes and other trendy products using Greek yogurt.

One reason yogurt products are strong-selling around the world is the variety of forms it can take, the company said, and individual flavors, refined textures and innovative packaging continuously provide the market with new growth opportunities. In addition, yogurt is associated with weight loss, nutrition, fresh flavor and comparatively low calories.

The new Stabisol QCU 2 stabilizing system lets dairies present yogurt in a whole new way by making it formable. Producers can make yogurt cubes for use in salads as a fresh, low-fat alternative to feta cubes. They are easy to manufacture and can be individualized with herbs, olives, dried tomato or even salmon. Production can take place on standard systems, and the yogurt must only be mixed with the other ingredients and heated.

The Stabisol stabilizing system makes it possible to formulate Greek yogurt with fat contents from 0 to 10%, with texture, appearance and flavor that are identical to the original, according to the company.

Stabisol JGW is another solution for dairies that specialize in clean-label products. It can be used to make declaration-friendly Greek yogurt with 3.5% to 10% fat content. Hydrosol has also developed stabilizing systems that improve water absorption capability, which makes it possible to enhance the classic product with watery fruit or vegetables, such as cucumbers for a creamy tzatziki.