Solutions for Yogurts and Fermented Beverages
We support the dairy industry in developing firm-set, drinkable, stirred Greek-style and creamy yogurts, as well as plant-based alternatives, by integrating flavor, color, texture, stability and nutrition solutions.
From the initial idea to the final formulation, we work alongside each customer to create appealing, stable products aligned with new consumer expectations, the technical requirements of each application and the characteristics of each market.
What challenge do you need to solve?
Improve flavor, creaminess and consistency
Balance acidity, sweetness, dairy notes and mouthfeel to achieve a more enjoyable and indulgent experience.
Reduce sugar and/or fat
Reformulate the nutritional profile without losing sweetness, body, roundness or sensory acceptance.
Add functionality
dd proteins, fibers, prebiotics, probiotics, vitamins or minerals according to the product’s positioning.
Achieve an appealing and stable color
Select the right natural color solution to reinforce the perception of freshness, flavor and naturalness, taking into account the product’s pH, processing, packaging and shelf life.
Control syneresis and phase separation
Optimize texture, viscosity and stability during processing and throughout shelf life.
Develop plant-based alternatives
Improve flavor, texture, stability and nutritional profile in plant-based matrices.
Opportunities driving innovation in the category
New consumer demands create opportunities to develop yogurts and fermented beverages with greater functionality, improved nutritional profiles and more appealing sensory experiences. The industry’s challenge is to turn these trends into products that are technically viable, easy to understand and consistent throughout their shelf life.
Functionality for everyday consumption
Digestive health remains one of the main value territories in yogurts and fermented beverages, but the category is evolving towards more comprehensive proposals: protein content, energy, satiety, immunity, overall well-being and personalized nutrition. The opportunity for the industry lies in turning these benefits into products that are simple to understand, enjoyable and easy to incorporate into daily routines.
High protein content
Greek-style, skyr and high-protein yogurts are gaining relevance as options associated with satiety, active well-being and daily consumption. The technical challenge lies in increasing protein content without affecting creaminess, flow properties, stability or flavor profile. In these formulations, controlling bitter notes, grittiness or a heavy mouthfeel is key to creating functional products that are also enjoyable.
Everyday well-being and moments of pause
Opportunities are also growing for yogurts and fermented beverages associated with moments of pause, energy and daily balance. Ingredients such as B-complex vitamins, magnesium or specific amino acids can help create proposals with greater perceived value, provided that the benefit is clear, understandable and compatible with the regulations of each market.
The challenge of reformulating without losing enjoyment
Front-of-pack labeling systems, regulatory changes and new consumer expectations are accelerating the review of formulations. However, improving the nutritional profile should not mean losing flavor, texture or consumption enjoyment.
Reformulation requires an integrated approach to the matrix, process and sensory experience to find the right balance between nutrition, performance and acceptance.
Sugar reduction with a comprehensive approach
Reducing sugar can affect sweetness intensity, body, acidity, texture and flavor persistence. Depending on the formulation, enzyme technologies make it possible to better leverage the sweetness of the sugars present in milk, while sweetening systems, modulators and flavors help achieve a balanced profile and minimize residual notes. The strategy must be defined according to the matrix, the intended reduction level, the sweetening system, product positioning and the regulations of each market.
Fat reduction without losing body
When fat content is reduced, body, creaminess and flavor persistence may be affected.
Fat-profile modulators, mouthfeel enhancers and texture solutions help rebuild a rounder and more indulgent experience according to the characteristics of each formulation.
Stable textures without additives
Achieving creaminess, gloss and stability against syneresis throughout the product’s shelf life requires precise design of the dairy matrix and the selection of proteins, fibers and technological specialties suited to each formulation.
The solution must take into account solids content, protein type, heat treatment, homogenization, fermentation and storage conditions.
Flavors that elevate the experience of yogurts and fermented beverages
Traditional profiles remain central to the category, while new combinations expand the possibilities for innovation and differentiation.
From fresh, everyday proposals to indulgent and premium concepts, we develop flavors to support different positioning strategies and consumption occasions.
Category classics
Vanilla, strawberry, peach, red berries and other options recognized by consumers.
Tropical fruits and combinations
Mango, passion fruit, pineapple, coconut and more intense fruit combinations.
Citrus and refreshing profiles
Lemon, lime, orange, mandarin, grapefruit and other citrus fruits, alone or combined with fruits, spices and botanical notes, providing freshness and dynamism.
Botanical, herbal and floral profiles
Hibiscus, jasmine, mint and other notes capable of providing freshness and sophistication.
Cereals and nuts
Pistachio, hazelnut, almond, walnut and other nut profiles, together with notes of oats, granola, honey and toasted cereals, which enhance breakfast, nutrition and indulgence concepts.
Pastry and desserts
Inspired by chocolate, dulce de leche, coffee, cheesecake, tiramisu and other familiar pastry, dessert or confectionery profiles for indulgent and sophisticated proposals.
Sensory modulation
Mouthfeel enhancers, fat-profile and sweetness modulators and masking agents for acidic and protein notes help balance the sensory profile, reduce astringency and residual notes and improve the perception of creaminess, body and roundness, especially in reduced-sugar, reduced-fat and high-protein formulations.
Natural Colors that reinforce freshness, flavor and naturalness
Color directly influences expectations of flavor, freshness and naturalness. In this category, achieving an appealing shade that is consistent with the sensory profile is key to building trust, stimulating the desire to consume and reinforcing the perception of product quality.
Natural color solutions must be selected taking into account pH, heat processing, exposure to light and oxygen, packaging type and shelf life.
Our specialists support each development to define the most appropriate source and shade according to the matrix, product positioning and target market.
Suitable for profiles such as strawberry, raspberry, cherry and red berries.
Sources: Carmine, betanin and anthocyanin.
Suitable for profiles such as blackberry, blueberry, açaí and mixed berries.
Sources: Carmine, oenocyanin, anthocyanin and red currant.
Suitable for profiles such as peach, mango, passion fruit, pineapple, other tropical fruits and vanilla.
Sources: Turmeric and annatto.
Suitable for profiles such as coffee, mild chocolate, dulce de leche, manjar or arequipe.
Sources: Carmine, caramel and annatto.
Technological specialties to improve texture and stability
Each matrix requires specific solutions to achieve the desired creaminess, viscosity, flow properties and stability. In yogurts and fermented beverages, the challenge includes controlling syneresis and phase separation, stabilizing proteins and maintaining a consistent texture throughout shelf life.
Our technical team supports the selection and combination of the most appropriate solutions according to the matrix, process, consumption format and expected performance.
Our portfolio includes solutions that help:
- Control syneresis and stabilize proteins in acidic matrices using pectins and stabilization systems
- Adjust viscosity, body and creaminess with hydrocolloids, rice starches, fibers and functional proteins
- Maintain homogeneity and reduce phase separation throughout shelf life
- Optimize flow and suspension in drinkable yogurts and fermented beverages
- Improve the texture and stability of fermented plant-based alternatives and high-protein yogurts with rice starches and fibers
- Support formulations with simpler labels
Nutrition Solutions for yogurts, fermented beverages and plant-based alternatives
Due to their versatility, these categories are strategic matrices for developing proposals with greater nutritional value and functionality, adapted to different consumer profiles and consumption occasions.
Each ingredient must be evaluated according to its dosage, solubility, interaction with the matrix and impact on the sensory profile, process and shelf life.
Fibers, prebiotics and probiotics for developing products focused on supporting the intestinal microbiota.
Proteins for developing products focused on satiety, active well-being and daily consumption.
Solutions for reformulating yogurts and fermented beverages with an improved nutritional profile while safeguarding sweetness, flavor, texture and consumer acceptance.
Vitamins and minerals to increase nutritional value.
Ingredients focused on immune and cardiovascular health, energy, antioxidant benefits and healthy aging.
Nutrition and technological solutions to improve flavor, texture, stability and nutritional profile.
Technical support from the initial idea to the formulation
Each matrix presents specific challenges related to acidity, heat processing, stability, viscosity, sweetness, sensory profile, interaction with proteins, fibers, vitamins or minerals and shelf life.
That is why our technical team works alongside each customer to transform an idea or formulation challenge into a viable solution adapted to their process, positioning, market and performance objectives.
Are you looking to differentiate your yogurts or fermented beverages?
We support your projects with solutions that provide flavor, color, texture, stability and nutritional value to develop innovative yogurts and alternatives that respond to new consumer expectations. From classic formulations to functional or plant-based concepts, our specialists work alongside your team to turn every idea into a competitive product.
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