The latest trends in yogurt production technology
In the current era, the development of consumer trends focusing on health and environmental protection is demanding that food industry businesses invest in and research new solutions to meet the increasingly challenging demands of customers. The yogurt industry is no exception. With the explosion of science and technology, yogurt production has undergone significant positive innovations, promising breakthroughs in the future. In today’s article, let’s explore the latest trends in yogurt production technology with RX Tradex.
1. Introduction to the top 5 latest trends in yogurt production technology.
1.1. AI-Integrated yogurt production technology.
Today, yogurt is recognized as a food that provides the body with an abundant source of beneficial bacteria, which is highly beneficial for health. Among them, the commonly known probiotic, Lactobacillus Acidophilus, has the ability to promote the growth of beneficial bacteria in the colon, reducing the risk of colorectal cancer and boosting the immune system. According to research from the French multinational food company Danone, applying AI technology to yogurt production could potentially reshape the future of the entire industry. [1]
Specifically, artificial intelligence will assist businesses in evaluating the effects of yogurt on gut bacteria, thereby altering composition and formulas to enhance product quality. As a result, manufacturers can chart strategic directions, establishing competitive advantages in the fiercely competitive yogurt market. The following are specific benefits of incorporating AI technology into yogurt production operations:
- Facilitates analysis, assessment, and development of new yogurt products.
- Enables automated management of production factors such as temperature, humidity, and fermentation time.
- Providing the ability to customize yogurt flavors and ingredients according to specific demands.
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1.2. Plant-based yogurt production technology.
Given the significant current demand for environmental protection and health-conscious choices, plant-based foods are anticipated to be one of the most promising trends in the F&B industry’s future development. Among these trends, plant-based yogurt production technology has garnered substantial attention and investment from various companies. This solution caters to customers who follow a vegetarian diet or seek to enhance their physique and well-being.
According to a report from Yahoo Finance, the US company Siggi’s introduced a plant-based yogurt made from a coconut blend in 2021, boasting a protein content of 10 grams per serving. [2] Consequently, this product offers an alternative to conventional yogurt options, aligning with the current health-focused consumer preferences. Specific benefits of plant-based yogurt production technology include:
- Providing suitable options for individuals with allergies or lactose intolerance.
- Meeting the dietary preferences of vegetarians.
- Enhancing nutritional value by substituting animal-derived components.
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1.3. Precision fermentation yogurt production technology.
Precision fermentation yogurt production technology involves utilizing probiotics or enhanced microorganisms to convert plant-based materials and minerals into protein and other beneficial health components. This is considered a breakthrough solution to minimize the environmental impact of the yogurt production industry on the natural ecosystem. Currently, this process is gaining popularity as consumers increasingly seek environmentally friendly product choices.
In practice, many yogurt manufacturing companies are adopting precision fermentation technology as a sustainable solution to address climate change. Additionally, it is seen as the foundation for developing green industries, aiming to reduce waste emissions and protect the environment. Specifically, the benefits of yogurt production technology with precision fermentation processes include:
- Assisting in controlling beneficial bacteria during the fermentation process.
- Reducing the risk of contamination and diseases in the production process.
- Optimizing the fermentation process, thereby decreasing yogurt production time.
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1.4. Concentrated yogurt production technology.
This is a production technology applied to create a denser form of yogurt, where the fermentation process, agitation, and chilling will be followed by centrifugation to separate whey and water. The distinctive feature of this product is that the yogurt will have a denser consistency compared to traditional production methods.
Currently, concentrated yogurt can be considered a functional food with an extended shelf life and various widespread applications. Typically, this product can be produced from pure milk of cows, goats, sheep, etc., combined with different methods of separating milk serum. Here are some benefits of concentrated yogurt production technology:
- Increased product longevity.
- Extended yogurt preservation time.
- Convenient storage at room temperature without the need for refrigeration.
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1.5. Skimmed yogurt production technology.
According to Health & Life reports, the phenomenon of lactose intolerance in yogurt consumption has become prevalent in the global population, especially among Asians. The reason for this phenomenon is the lack of an enzyme that aids lactose digestion, leading to symptoms like bloating and stomach ache after consuming dairy. Therefore, current businesses have been consistently investing in skimmed yogurt production technology with the goal of creating products that are lactose-free to cater to this group.
To produce skimmed yogurt, manufacturers have employed technologies to convert lactose into other compounds like monosaccharides, glucose, galactose, which aid digestion and provide equivalent sweetness. Another commonly used method involves ultrafiltration (UF) in the production process. Additionally, businesses need to supplement the yogurt with minerals and vitamins to replace the nutrients removed during the process. As a result, yogurt produced using this technology has lower calories and sweetness, ensuring the end product meets consumer health criteria. A critical issue in skimmed yogurt production is ensuring that the filtration process completely removes phosphate from the product to prevent negative impacts on customers with poor health or kidney issues. Here are some benefits of skimmed yogurt production technology:
- Creating yogurt products aligned with market trends.
- Providing products for diet-conscious customers or those seeking weight loss.
- Removing a portion or all of the fat content in yogurt, thereby reducing calorie content.
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2. Summary.
Above is the article by RX Tradex about the latest trends in yogurt production technology. It can be said that these modern methods in the field of yogurt production promise to make significant advancements, helping businesses improve product quality and enhance their competitive advantage in the market. Furthermore, in this year, businesses aim to explore the latest production technologies and can participate directly in the Vietnam Manufacturing Expo International Exhibition organized by RX Tradex Vietnam. Additionally, in the year 2023, RX Tradex is also hosting top regional exhibition events such as NEPCON Vietnam, METALEX Vietnam, and Waste and Recycling Vietnam, which will take place in the upcoming time.
Note:
[1]: AI could change the future of yogurt—and turn Danone around.
