Comax develops flavors for Greek yogurt
July 29, 2010
by Keith Nunes
MELVILLE, N.Y. – Comax Flavors has developed a range of flavors for the emerging Greek yogurt market. The flavors include varieties such as purple plum, cinnamon bun, cucumber, cherry black currant and baklava.
“With its unique body, silky mouthfeel and satisfying richness, Greek yogurt offers the ideal vehicle to showcase our ability to create a wide variety of true-to-life flavors to suit a given product application,” said Gladys Slovis, applications lab manager for Comax Flavors. “Even at 0% fat, Greek yogurts taste decadently rich, making them very suitable for sumptuous dessert flavors like baklava and cinnamon bun.”
With the whey removed, Greek yogurt has a consistency somewhere between that of cheese and typical yogurt. It’s generally used in Greek cooking as a base for a dip and paired with sweet toppings for dessert. But the product lends itself well to cuisines such as American, Mediterranean, Middle Eastern, Asian, Indian and even Mexican cooking.
“Greek yogurts make a wonderful base from which to create rich sauces without adding the fat otherwise needed to attain the same qualities,” said Ms. Slovis. “With flavors like cucumber dill, curry, garlic ginger, chili spice, etc., these sauces can complement meat or fish, or take on a leading role as exotic dips for chips and vegetables.”