pH stable culture will 'revolutionize' yogurt production, says Chr Hansen

With its "exceptional pH stability,"​ Chr Hansen's patented YoFlex Acidifix culture can stand up to the stress of warm filling - a process that reduces the need for texturizers.

Texturizers, such as protein, can account for up to 25% of yogurt recipe costs, according to Chr Hansen. One way to reduce this expense is to preserve texture during fermentation.

This, Chr Hansen says, can be achieved by employing a "gentler"​ method that sees the yogurt stay warm until filled into the cup. Until now, use of this method by yogurt producers has been "impossible"​ as no culture pH stable enough exists.

With YoFlex Acidifix, producers can attain their desired texture with a protein content 0.3% to 0.6% lower.

This equates to more than 5% of the recipe cost - or around $1m for a 50,000 tonne per year line.

Speaking exclusively with DairyReporter, Karsten Tjener, marketing director, Chr Hansen, branded this method "the future of making yogurt."​

"In a few years, I believe there will be a significant amount of the market that will produce yogurt this way," ​he said. "I believe it is the future of making yogurt.”​

The method allows the production of "very mild yogurt bases" ​that match a "greater part of the flavour palette,"​ including exotic flavours like watermelon and green tea. 

“It opens up a broader flavour palette," Tjener said.​

“If we want to grow consumption, we need to be more innovative with flavours,"​ he said. "That could help grown the category."​

"It will also work with the indulgent flavours - the brown flavours - as a typical defect with indulgent flavours is that they’re too acidic."​

"Dairies can do more to boost consumption as they’ll have a broader portfolio of flavours to choose from.”​