Productivity
For some yoghurts, where there is little differentiation between brands, the most important consumer proposition is “value”. The Fonterra texturising protein range is able to provide cost-effective texture compared with alternative ingredients. In many cases, this involves lowering the protein content of the yoghurt while maintaining texture, all done using dairy ingredients rather than artificial additives.
Working with Fonterra the right protein can be selected which depends on the yoghurt type, competing alternatives, taste and texture requirements and country regulations.
