FoodPacific Manufacturing Journal - October 2016

THE TALK everywhere in the industry is how to make food and beverage healthy. This is one reason the interest in yoghurt is also rising among Asian consumers in recent years. Although for many, it’s still an acquired taste and not what you’d commonly see at the breakfast table or snack list. Nonetheless, this dairy with its health benefits has made inroads into the market. How to extend the quality of this product has been the issue among makers in the region. But from new packaging to ingredients, much has been made to ensure yoghurt stays fresh as it is transported to far places. In keeping flavor, color and texture intact, developments in ingredients help keep the overall quality of products. Positioning products as clean label on the other hand takes reformulation with more natural ingredients and choosing the right partners who can help you manage costs as well.