What is the creamy booster? The solution for yoghurts and cheese with a perfect texture! Our products provide a rich and creamy texture, guaranteed. They also respect current consumer trends for healthier desserts and cheese, as part of a healthy diet.
Market trends for yoghurt and cheese
The market continually trends towards creamer yoghurts and cheese. These are gourmet products that consumers buy to enjoy, so richness and texture are in high demand. Consumption patterns for yoghurt and cheese are also evolving as part of an overall healthy lifestyle trend. Consumers are looking for healthier products with less fat, and some are even switching to vegetarian diets.
Dairy products are a perfect alternative, as long as they are both creamy and low in fat.
The same challenge applies to other preparations, such as drinkable yoghurt. Consumers like these products a lot, and not only children. Adults also appreciate the portable format. A gourmet food product, drinkable yoghurts must be rich, fluid… and fat-free.
How can you make these creamy cheese and yoghurt that consumers want while respecting their legitimate dietary concerns?
Our milk proteins are effective, functional ingredients that naturally improve the creamy texture of your preparations.
Milk proteins: creamy boosters, not fat boosters!
Our milk proteins provide advantages for creating creamy and healthy gourmet products. They solve the yoghurt and cheese texture problem: creaminess usually depends on fat percentage, but this is not the case with our products made from milk proteins.
Our innovative ingredients have major benefits for taste, nutritional value and ease of use:
- stable protein concentration,
- neutral taste and smell,
- low lactose and fat content,
- very easy dissolution.
These properties facilitate processing and limit the number of additives. Your preparations benefit from a creamy texture and protein content without the disadvantages associated with this type of addition (higher fat content, unpleasant taste, etc.). There are two types of benefits:
- saving on processing and additives,
- client satisfaction and improved brand image.
Which of our products provide a creamy texture for your yoghurt and cheese? What nutritional value do they provide?
Promilk®, Our highly functional proteins yoghurt and fresh cheese
Promilk® Creamy Booster: unique and innovative milk proteins
Our Promilk® Creamy Booster dairy products are our basic creamy product line. These proteins are easy to hydrate and use in all yoghurts and cheeses.
Their initial nutritional properties (high concentration of amino acids and leucine) are entirely preserved. They are also digested quickly, which is an important benefit for the health advantages of your products.
Finally, they are creamy boosters! Very little is required in order to obtain your desired texture. They can even be used as a gelling or moussing agent. These proteins also limit syneresis in yoghurts, which is the separation of the liquid (whey) from the solid (curd). This characteristic is aesthetic only, but consumers do appreciate it.
Total milk proteins have same ratio caseins (80%) / solutable proteins solubles (20%) as milk.
Total milk proteins are extracted from fresh milk by membrane separation. This soft process enable proteins to keep native structure.
Theyare particularly outstanding in application and have excellent properties: texturizing, enrichment and standardization of milk.
Our total milk proteins PROMILK® are used in fresh dairy products sector. They bring texture and shiness to yoghurts.
Native whey proteins PROMILK® are soluble and highly functional.
PROMILK® proteins exhibit extremely effective gelling properties in dairy products. Using native whey protein in yoghurts has a direct impact on the reduction of syneresis.
They are easy to use: hot or cold rehydration, stable on a huge range of pH. These proteins are frequently used in stirred yoghurts.
