Tetra Pak unveils new guidelines on best-practice for yogurt products

SWITZERLAND – Processing and packaging solutions provider, Tetra Pak has launched new best-practice lines for yoghurt products – a suite of expert services which support a wide variety of yoghurt innovations to address growing consumer demand.

The guidelines support the production of five types of yoghurt: stirred, set, drinking, concentrated and ambient.

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As part of the company’s effort to offer support for designing processes that do not compromise on production economy or flexibility, Tetra Pak says that the sets of guidance can be tailored to match particular production needs of different types of yoghurt.

“Rapidly shifting consumer preferences and a sustained focus on health means that our customers need to be simultaneously agile, specific and consistent in their production,” said Frederik Wellendorph, Vice President Liquid Food at Tetra Pak.

“Using expertise gathered from more than 300 yoghurt equipment installations worldwide, we can partner with customers to help them reach a new level of ‘yoghurt-fluency’ and better enable business growth.”

Tetra Pak has been working with Brazilian company Betânia on a customised processing solution at a dedicated Product Development Centre (PDC) in Monte More near Sao Paulo.​

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Bruno Girão, CEO of a, said, “By converting chilled yoghurt into ambient, we can now sell our products in north-eastern Brazil without having to invest in a costly chilled distribution chain. It’s an innovative approach that is helping us expand our business.”

Markedly, the emergence of yoghurt-based product for ambient distribution, also known as ambient drinking yoghurt, is a trend spreading across the global market.

While global production volumes of most yoghurt types grew at a compound annual growth rate (CAGR) of 4% during the period 2013–2016, ambient yoghurt production grew at a CAGR of 19% in the same period.

However, according to an earlier projection, ambient dairy beverages will not be competing with existing products but will bring ‘something new’ to the market and provide a good opportunity for producers to move to added value products.

The initial projection for Brazil is total production of 3 million litres of ambient yoghurt in 2019, rising to 10 million litres in 2020 marked by emergence of new flavours and blends as the market develops, and dairies seek to differentiate themselves from the competition.

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