date:Sep 12, 2012
id that the new ingredients have tackled sensory issues commonly associated with added whey protein, such as excessive viscosity and a sandy texture, and can increase the protein content of yoghurt from a standard 4% to 7 to 8%.
The taste and texture of the final product will be unchanged, Jensen claimed.
High protein yoghurt has caught the attention of the US market in recent years, where the low fat, high protein Greek-style yoghurt category has grown dramatically, increasing its share of th