date:Aug 25, 2021
igh-protein yogurts in the South American market and beyond.
Nutrilac FO-7875 allows manufacturers to develop spoonable and drinkable yogurts with a significantly higher protein content than typical products. For example, it can be used to create a drinking yogurt with 11 percent protein and only 0.8 percent fat, whereas drinking yogurts generally range from 5 to 9 percent protein.
The company also introduced a whey protein hydrolysate ingredient, WPH Lacprodan DI-3091, which helps overcome t