This website uses cookies primarily for visitor analytics. Certain pages will ask you to fill in contact details to receive additional information. On these pages you have the option of having the site log your details for future visits. Indicating you want the site to remember your details will place a cookie on your device. To view our full cookie policy, please click here. You can also view it at any time by going to our Contact Us page.

Innovating for local drinking yogurt trends

04 May 2011

Danisco has enlarged its range of YO-MIX drinking yogurt cultures to better cater to local market flavour and texture profiles

YO-MIX cultures are successfully well established within the drinking yogurt market, assisting producers with cost reduction whilst enabling them to continue to deliver indulgent drinking yogurts to consumers.

Now, Danisco has enlarged this offer with specific, tailored YO-MIX cultures that provide exceptional flavour and texture catering to local taste demands.

No stopping consumer demand for yogurt drinks: According to market research company Euromonitor, drinking yogurt represents one third of all yogurt produced in the world, with a volume which will reach more than 10800m tons by 2015.

It represents the fastest growing yogurt category within past years, with a CAGR significantly higher than spoonable yogurt, and this trend is set to continue in the future.

Sonia Huppert, YO-MIX global business director says: “Drinking yogurt can be a quick, easy and convenient product to consume, a healthy snack or even meal replacement which has become part of the daily diet in many countries around the world.” She continues, “From salty to sweet, it offers a diverse consumer choice and the best opportunity to innovate within the dairy industry.”

Danisco’s know-how energises the industry: With many years of experience and expertise Danisco’s world-class laboratories have developed specific and innovative methods to characterise drinking yogurt and better support the dairy industry, now having the ability to clearly select the best ingredients to fit each and every type of drinking yogurt across the globe.

“With our global presence and local application centres, we are consumers in each local market. This is key to understanding consumer and industry desires and ensuring we develop the perfect local drinking yogurt flavour and texture profile,” states Sonia Huppert. She continued, “With our ingredients diversity and expertise we can complement your YO-MIX™ yogurt cultures with other Danisco value added ingredients, such as Grindsted Pectin stabilisers, HOWARU premium probiotics or XIVIA sustainable xylitol to name a few.”

Contact Details and Archive...

Print this page | E-mail this page


Article image New investment for plant-based foods company Alpro

In March 2015, Alpro officially opened its newly extended production site, enabling them to double their capacity in their UK drinks facility. Food Processing took a look around the extended site.Full Story...

Article image Cheese packing factory closure will damage Wrexham economy, warns Unite

The closure of First Milk’s Maelor cheese packing site near Wrexham could damage the local economy and starve it of much needed jobs warned Britain’s largest union Unite, today.Full Story...

Dairy Crest talks apprenticeships at Appetite for Engineering

Food watchdog clamps down on milk powder manufacturers

Moody Systems to distribute Stoelting cheese making equipment


Article image Moody Systems to distribute Stoelting cheese making equipment

Moody Systems Ltd and RELCO, LLC are delighted to announce that they have signed a sole distribution agreement for Stoelting cheese making equipment that is designed and manufactured by RELCO, LLC of Willmar, Minnesota.Full Story...

Article image Heat recovery helps dairy farm reduce energy costs

A UK dairy farm was interested to learn if they were missing out on any potential energy and cost savings. The farm currently processes a large amount of milk which produces a considerable amount of heat. The farm also uses heated water for washing and sanitising equipment which was heated separately. ICS Temperature Control arranged a site visit to carry out an energy analysis.Full Story...

Made in Dorset to satisfy tropical taste buds


Article image Artificial intelligence in the food industry

Artificial intelligence (AI) has been heralded as the next best thing since sliced bread. But what might it really mean for the food industry and what are the implications? Stephanie Duvault-Alexandre explains. Full Story...

Article image Reduce, reuse, recover

Taking simple steps to reduce water consumption or access wastewater treatment technology can help change the way this valuable resource in managed, says Simon EmmsFull Story...

Added value: the best way to deliver ROI

Food Processing Awards 2018: Rewarding excellence and innovation in food engineering

A recipe for continuous improvement success