Culinology - December 2017 - 15

INGREDIENT trends

an excellent starting point for layering other
flavors."
Yogurt powders may also be blended
into a fat base to make compound coatings for snacks such as pretzels and raisins.
Traditional powders are made through a
drying process that deactivates the bacterial
cultures.
Epi Ingredients, France, has developed a
range of fermented dairy powders based on
milk, quark or yogurt. Easy-to-use in a range
of applications, the fermented powders offer
a strong, yet pleasant dairy flavor. They are
designed to enhance both taste and texture
in numerous applications
"Beyond some outstanding functional and
sensory attributes, what makes these powders stand out in the industry is that some
of them feature the same live bacteria as the
ones found in yogurt," said Mathieu Lucot,
marketing manager at Epi Ingredients. "We
have the unique capability to dry blends of
milk and live cultures, keeping them alive

throughout the process and into the finished
powder. We already offer a few standard yogurt powders but can imagine infinite opportunities as probiotic strains with new benefits
are discovered."
Grande developed a dry yogurt ingredient
based on skim milk, whey protein concentrate
and active yogurt cultures. The heat-treated,
shelf-stable cultured dairy ingredient provides
authentic yogurt flavor while binding water
and building viscosity. A recent innovation
is Greek yogurt powder that contains 60%
protein.
"With consumers' growing interest in the
foods and flavors of the Mediterranean,
Middle East and Israel, countries with traditional recipes based on yogurt, we can
expect to see more culinary innovations using yogurt in unique ways," Ms. Nielsen said.
"Yogurt provides a sturdy bridge to food
forms and flavors of these places and allows
curious consumers to comfortably explore
distinctive spices and seasoning blends." *

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©2017 BARRY CALLEBAUT


http://www.barry-callebaut.com

Table of Contents for the Digital Edition of Culinology - December 2017

Culinology - December 2017
TABLE of contents
PRESIDENT’S letter - Change is the constant
Emerging Trends - Tapping into MOCKTAIL MANIA
HEMP heating up
INGREDIENT trends - The complexity of formulating with yogurt
MENU trends - Healthy indulgences
MEMBER profile - The spice girl
A regional voice in Culinology
EXPERT voices - INNOVATION pressures near boiling point
INDUSTRY NEWS
PETITS fours - THE NEW PLEASURE PARADIGM
NEWS bites
AD index
Culinology - December 2017 - Culinology - December 2017
Culinology - December 2017 - Culinology - December 2017
Culinology - December 2017 - 2
Culinology - December 2017 - TABLE of contents
Culinology - December 2017 - PRESIDENT’S letter - Change is the constant
Culinology - December 2017 - 5
Culinology - December 2017 - Emerging Trends - Tapping into MOCKTAIL MANIA
Culinology - December 2017 - 7
Culinology - December 2017 - HEMP heating up
Culinology - December 2017 - 9
Culinology - December 2017 - INGREDIENT trends - The complexity of formulating with yogurt
Culinology - December 2017 - 11
Culinology - December 2017 - 12
Culinology - December 2017 - 13
Culinology - December 2017 - 14
Culinology - December 2017 - 15
Culinology - December 2017 - 16
Culinology - December 2017 - MENU trends - Healthy indulgences
Culinology - December 2017 - 18
Culinology - December 2017 - 19
Culinology - December 2017 - 20
Culinology - December 2017 - 21
Culinology - December 2017 - 22
Culinology - December 2017 - 23
Culinology - December 2017 - MEMBER profile - The spice girl
Culinology - December 2017 - 25
Culinology - December 2017 - 26
Culinology - December 2017 - A regional voice in Culinology
Culinology - December 2017 - 28
Culinology - December 2017 - 29
Culinology - December 2017 - 30
Culinology - December 2017 - EXPERT voices - INNOVATION pressures near boiling point
Culinology - December 2017 - 32
Culinology - December 2017 - 33
Culinology - December 2017 - 34
Culinology - December 2017 - 35
Culinology - December 2017 - 36
Culinology - December 2017 - 37
Culinology - December 2017 - INDUSTRY NEWS
Culinology - December 2017 - 39
Culinology - December 2017 - 40
Culinology - December 2017 - 41
Culinology - December 2017 - 42
Culinology - December 2017 - 43
Culinology - December 2017 - 44
Culinology - December 2017 - 45
Culinology - December 2017 - PETITS fours - THE NEW PLEASURE PARADIGM
Culinology - December 2017 - 47
Culinology - December 2017 - 48
Culinology - December 2017 - NEWS bites
Culinology - December 2017 - AD index
Culinology - December 2017 - 51
Culinology - December 2017 - 52
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