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Jennifer Grebow is editor-in-chief of Nutritional Outlook.
The concept was created by EPI Ingredients, a subsidiary of French-based dairy cooperative Laïta.
A new high-protein yogurt prototype showcases the possibilities of using dairy powders in markets where fresh milk supplies may be limited. The concept was created by EPI Ingredients, a subsidiary of French-based dairy cooperative LaÃ¯ta.
The high-protein yogurt is made only with ultrafiltered dairy powder-specifically, EPI Ingredients’ Epiprot 60 UL, a native, 60% milk protein concentrate produced directly from fresh milk using cold filtration, which enables minimal denaturation and optimal nutrition quality, the company says. The company introduced Epiprot this summer as part of its new protein range. It is said to offer superior gelling, emulsifying, and water-retention capabilities, while still offering enhanced creaminess and a rich mouthfeel.
The yogurt contains 8% protein, live cultures, and features a rich, very creamy texture and low fat content, the company says. It calls the new yogurt concept SoBenefik. It joins the company’s prototype line.
“SoBenefik is indeed produced using exclusively high-quality dairy powders, cultures, and water,” the company said in a press release. “This distinctive feature makes it particularly interesting for markets where the fresh milk supply may be limited, or where preserving the integrity of fresh raw milk can be challenging.”
The company says its product concepts are meant to inspire food and beverage manufacturers by showcasing how to apply the company’s dairy ingredients in new product development.