A healthy lifestyle with a conscious and balanced diet is more and more in the focus of consumers worldwide. As a result, an increasing number of consumers are taking a detailed view of the ingredients in their food. Above all, they want to avoid additives and preservatives as well as too much sugar and fat in the end product. Consumers therefore demand absolute transparency and new innovative products from the food industry.
To meet these new challenges, we have developed a new protein compound for the dairy industry. With MTM® M 481, we have succeeded in combining the three requirements of high-protein, clean label and low-fat in one product.
The goal in the production of high-protein yoghurt is to achieve a maximum protein content while keeping the viscosity as constant as possible. This simplifies processing in production and guarantees consumers an optimal creaminess in the end product. To demonstrate the properties of our compound, the product was compared to other protein powders in stirred yoghurt with different protein contents:
- Standard Protein-Compound 80% – Application: Yoghurt, Protein content 5.4 %
- MTM® M 481 – Application: Yoghurt, Protein content 10.0 %
- MTM® M 481 – Application: Yoghurt, Protein content 11.25 %
- MPC 85 – Application: Yoghurt, Protein content 11.25 %
The results show that by using MTM® M 481 the protein content in the final product can be doubled compared to a standard protein compound with only a slight increase in viscosity.
With the help of our MTM® M 481, yoghurt and yoghurt products with a creamy, rich texture and a high protein content of up to 11.5 % can be produced with a very pleasant mouthfeel.
It should be highlighted that the MTM® M 481 also shows outstanding properties in drinking and stirred yoghurts with fruit added. The protein content in stirred fruit yoghurts can be increased up to 10 % while maintaining the same quality.
Despite a low fat content, consumers demand a taste that is as rich and well-rounded as possible. MTM® M 481 meets these requirements, which are difficult to reconcile, and implies a much higher fat content in the yoghurt. This fact can be achieved already with a fat content of only 0.4 % in the final product. The pleasantly melting mouthfeel reflects the character and creaminess of a cream yoghurt/full-fat yoghurt. It also means that no extra sugar is added to compensate for the lack of full mouthfeel.
In addition to these top characteristics, MTM® M 481 is free of any E-numbers, additives and consists only of natural dairy products.
Our MTM® M 481 offers you the opportunity to combine the properties of low-fat, high-protein and clean label in yoghurts and yoghurt drinks. In our analyses, texture and mouthfeel are at least equal to or even better than yoghurt products with MPC85 or standard market samples. The product convinces in viscosity, syneresis and appearance and can be used individually in stirred, drinkable or fruit yoghurts.
With the help of our MTM® M 481, your end product will meet the trend of healthy nutrition. Promote your products with fat and sugar reduction, a high protein content and clean label!