New system reduces costs in yogurt production
Sept. 19, 2011
by Jeff Gelski
MINNEAPOLIS – Cargill launched Vitex AYS stabilizers, a customizable functional system designed to allow dairy food manufacturers to manage raw material costs in yogurt, on Sept. 19 at the International Dairy Show in Atlanta. Vitex AYS features modified food starch and hydrocolloids that create a cost-effective alternative to gelatin without affecting the flavor or texture of yogurt, according to Cargill.
“Gelatin and starch prices have risen in the last year,” said Eric Zorn, product manager of Cargill Texturizing Solutions. “To help our global dairy food manufacturing customers remain competitive in the face of these price pressures, we’ve developed Vitex AYS.”