Ingredion has recently launched Ticaloid® BD-2910 stabiliser system which helps in creating thick, creamy drinking yoghurts with a refreshing and smooth mouthfeel. This aligns with the demand for indulgence and addresses consumer expectations of what defines a high-quality drinking yoghurt. The stabiliser system aids in achieving this desirability by delivering protein stability throughout the product’s shelf life.
The drinking experience is a key factor that draws consumers to drinking yoghurts. The right stabiliser system can assist manufacturers in satisfying this requirement. “In a segment with options aplenty, manufacturers have to pay attention to the finer details if they want to attract discerning consumers. This stabiliser system provides viscosity which brings smoothness and creaminess to the end-product – not just in terms of texture and mouthfeel but appearance as well,” said Anna Xu, regional growth platform leader, food systems, Asia-Pacific.
“More people have been staying and eating at home since the COVID-19 pandemic. We have noticed that many have been purchasing drinking yoghurts as they are perceived to be healthy. We want to help manufacturers differentiate their products with texture appeal, which enables an enjoyable drinking experience,” said Shue Peng Law, Director, Business Development and Marketing, ASEAN/India. “This launch, which falls under our food systems portfolio, gives manufacturers more options in protein stability. It leverages our expertise in combining the right ingredients for products with consistent, superior quality,” added Anna Xu.
To find out more about Ticaloid® BD-2910 stabiliser system, visit apac.ingredion.com
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Ingredion Singapore Pte Ltd
