For the best and most stable yoghurts to captivate consumers, you need the tailored texturant that takes proteins in hand, matches your process and meets market demands. Angie Ng, regional product manager, Dupont nutrition & health, Malaysia, shares more on this.

Yoghurt is a common dairy product across all consumer age groups, but what factors play a part in purchasing decisions? Patrick Young, Insight Director, Kadence International, shares his opinion.

The Japanese food producer will spend a total of five billion yen (US$47.9 million) to expand its Saitama plant’s capacity for functional yoghurt.

According to a report by TechSci Research titled “India Dairy Products Market By Product Type, Competition Forecast &; Opportunities, 2011–2021”, the yoghurt market in India grew at a CAGR of 28.9 percent during 2011 to 2015. It is projected to grow at an even faster pace over the next five years to reach US$1 billion by 2021.

While fatty fish is one of the richest food sources of vitamin D, yoghurt too has the potential to contribute significantly to vitamin D consumption. 

Drinking yoghurt will become the third most consumed dairy drink in China by 2016, exceeding flavoured milk.

Exotic, unusual and more complex flavours are expected to be featured strongly in 2013.

APFI About Us

Asia Pacific Food Industry (APFI) is Asia’s leading trade magazine for the food and beverage industry. Established in 1985, APFI is the first BPA-audited magazine and the publication of choice for professionals throughout the industry with its editorial coverage on the latest research, innovative technologies, health and nutrition trends, and market reports.

Asia Pacific Food Industry is published by Eastern Trade Media Pte Ltd. The company owns numerous trade and consumer titles, including Asia Pacific Metalworking Equipment News and Industrial Automation Asia.


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