Achieve rich, creamy texture

in Greek-style yogurt with a

cost efective approach
Suzanne Mutz-Darwell
Senior Market Development Manager
Matt Yurgec
Principal Food Technologist
Kathryn Fox
Senior Technologist, Sensory
Ingredion Incorporated
Bridgewater, New Jersey
pg 2
Achieve rich, creamy texture in Greek-style
yogurt with a cost efective approach
The market for Greek-style yogurt has exploded in the U.S.,
achieving triple digit growth over the last three years (IRI
Symphony, 2012) while the yogurt category has only grown
modestly. Greek-style yogurt now represents approxi-
mately 25% of the entire $6B yogurt category (AC Nielsen,
2012). This tremendous growth can be attributed to Greek-
style yogurts positive health and wholesomeness position-
ing and its tasty, indulgent and convenient benefts. Many
in the industry still expect continued growth as U.S. yogurt
consumption is still a fraction of that of Europe and other
regions of the world.
As of mid-2011, there were more than 23 brands and 210
distinct products of Greek-style yogurt on the market in
the U.S. Additionally, Greek-style yogurt has expanded to
other countries and is being used in related products such
as dressings, dips and frozen yogurt.
What is Greek-style yogurt?
While there are no regulations defning what specifcally
Greek yogurt is in the U.S., the product must meet the
minimum requirement for the FDA yogurt standards
(Yogurt, Nonfat Yogurt and Lowfat Yogurt). Traditionally,
Greek yogurt is a cultured dairy product that has an addi-
tional straining step following fermentation. This straining
removes almost 75% of the water and concentrates the
remaining solids. Depending on the type of milk used, a
variety of fat levels may be achieved, ranging from 0%
up to 10% fat. Straining also concentrates the protein in
the milk, with Greek yogurts on the market varying from
7%-11% protein, or 10-18 g/serving. Straining can be done
through a traditional strainer, centrifugation, or ultra-
fltration. Typically, Greek yogurts are much thicker in body
and heavier in mouthfeel compared to their stirred yogurt
counter-parts.
Consumer attitudes toward Greek-style
yogurt: focus group
Ingredion conducted a consumer focus group in order to
explore key consumer motivations with respect to eating
and purchasing Greek-style yogurt. Additionally, feedback
and reactions to several diferent Greek-style yogurt
samples was sought.
Methodology
Facility: Ingredion Focus Group Facility, Bridgewater,
New Jersey
Facilitation: Conducted by independent facilitator
(Gowen Research)
Recruitment: 24 consumers, recruited for 3 panels,
with the following criteria:
Ages 25-65
30/70 male/female split
Regular Greek-style yogurt eaters (3-5 x/month)
Primary purchaser of Greek-style yogurt
Health aware, but not extremely health conscious
Key consumer focus group fndings
Why they like Greek-style yogurt
Overall, consumers choose to purchase Greek-style yogurt
primarily because of its good nutritional properties as well
as its thick, creamy texture that is more flling and satisfy-
ing than regular yogurt. I feel like Im doing something
better for myself was a common theme heard throughout
the panels. Panelists commented that they liked the fact
that Greek-style yogurts are generally lower in sugar and
carbohydrate content than regular yogurts, and that they
are readily available in low fat varieties (2% or 0% fat).
Respondents recognized that Greek-style yogurt is higher
in protein, which is positive, but could not identify an
ideal particular protein level. Several consumers men-
tioned that they wanted to avoid artifcial favors, colors
and sweeteners.
pg 3
When they eat Greek-style yogurt
Consumers use and eat Greek-style yogurt for various
occasions throughout the day: breakfast or in a smoothie,
as a snack, for lunch alone or alongside a sandwich, in
cooking as a healthier replacement for sour cream or
cream, or as a dessert.
Price vs. brand
Consumers commented on the higher price per unit of
Greek-style yogurt and mentioned that they will often
switch brands if one is on sale. Respondents also men-
tioned that the favor selection was not as wide, so they
will occasionally switch to regular yogurt for a favorite
favor or as a healthy dessert.
Summary
Consumers purchase and eat Greek-style yogurt for its
positive healthful properties, its rich, creamy, satisfying
texture and its overall wholesomeness no artifcial fa-
vors, colors or sweeteners. Consumers continue to be price
aware and conscious, and look for discounts (Table 1).
Expert descriptive sensory panel evaluation
of Greek-style yogurt texture
Since texture was noted as a major determinant of Greek-
style yogurt selection, Ingredion wanted to learn more
about the textural attributes of Greek-style yogurts, and
the textural similarities and diferences of the leading
Greek-style yogurts on the market.
TABLE 1: SUMMARY OF CONSUMER FOCUS GROUP
FINDINGS ON GREEK-STYLE YOGURT
CONSUMER FEEDBACK ON GREEK-STYLE YOGURTS
Two key drivers to purchase and eat Greek-style yogurt:
Perceived health benefts relative to regular yogurt
The more substantial, thick and creamy texture
Health Benefts mentioned by consumers:
Low or no fat, low saturated fat
Less sugar/carbohydrates than regular yogurt
Higher protein
Low sodium content
Probiotics/aids digestion/immune health
Low calories
Feedback on how eating Greek-style yogurt makes consumers feel:
Full/satisfed, without the guilt
Healthy/rejuvenated/better for you
Indulgent but with something that is good for me
With It, trendy
TABLE 2: TEXICON UTILIZED TO CHARACTERIZE GREEK-STYLE YOGURT:
ATTRIBUTE DEFINITION
APPEARANCE
Surface Shine The degree to which the product refects light
Surface Grain (In Container) The amount of particles which can be seen in the surface of the product
Cracking/Breaking The cracking or breaking of the product as it is spooned out of the container
Spoon Indentation The indentation made by the spoon in the sample
Jiggle
The gelatin-like appearance of the product on the spoon/the movement of the sample on the spoon up and down
in an unsteady manner
Surface Grain (On Spoon) The amount of particles which can be seen on the surface of the product when viewed on the back of a spoon
TEXTURE BY HAND MANIPULATION
Viscosity The force required to move the spoon thought the material
Rate of Flow How fast the material fows of the bowl of the spoon
IN-MOUTH TEXTURE
Firmness (Before Stirring) The force required to compress the product before it is stirred
Firmness (After Stirring) The force required to compress the product after it is stirred
Cohesiveness The amount of deformation/stringing rather than shear/cut or rupture
Evenness of Mouthcoating Extent to which the samples evenly spreads over the palate during the manipulation
Slipperiness Ease to slide tongue under product
Meltaway The rate at which a sample dissolves or melts in the mouth
IMMEDIATE RESIDUAL TEXTURE
Total Residual Mouthcoating The amount of residue left on the mouth surfaces after swallowing
pg 4
Methodology
The company employed its trained expert descriptive sen-
sory panel in Bridgewater, NJ to evaluate nine Greek-style
yogurt samples on the market, all vanilla favored, most
strained but some formulated, and characterized each one
by 14 diferent textural attributes using our TEXICON for
yogurts (Table 2). TEXICON is Ingredions food texture
language that translates the consumer experience of a
products texture into precise, measurable, scientifc terms
that allow food formulators and manufacturers to target and
achieve the desired texture, quality and
eating experience in their end product
(Figure 1). In addition, the company sup-
plemented the expert sensory descrip-
tive panel with instrumental rheological
analysis of these yogurts to compare to
the sensory panel information.
Texture mapping
Nine Greek-style yogurt products were
evaluated for 14 attributes, and plotted
relative to each other with statistical
Principle Component Analysis (PCA) tools
so we could compare their similarities
and diferences. From this set of sen-
sory data, Ingredion found that the nine
Greek-style yogurts had very diferent
textures and eating experiences. They
ranged in viscosity, frmness and gel
properties (jiggle, spoon indentation).
Some products were thick, frm, had
high mouthcoating and a slow meltaway,
whereas others were less viscous but more gelled, and when
eaten tended to meltaway faster. Some were more visual
while others were very smooth and shiny.
Those that were produced via straining tended to be dull,
visually grainy, tended to crack/break, had low spoon
indent, were frmer and very adhesive to the palate, with
a chalky residual after swallowing. Those produced via
formulation were shiny, smoother, tended not to crack or
break, had higher jiggle and spoon indentation, were softer,
more slippery and melted quickly. However, some formu-
lated Greek-style yogurts had an astringent/drying residual
remaining, which is due to powdered milk protein sources.
Blending favor into these yogurts tended to minimize the
powdery residual and any protein aftertaste (Figure 2).
Production challenges for manufacturers
Prior to the entrance of Greek yogurt into the market, the
majority of the U.S. yogurt market was based on stirred or
blended yogurt. As Greek yogurt consumption started to
boom, more brands and manufacturers wanted to produce
this higher value product. As most U.S. yogurt processors
utilize a HTST stirred yogurt process, they would have to
invest capital in straining equipment in order to make
Greek yogurt the traditional way. This cost could range
from $2M-$10M, depending on the extent of the additional
capacity, lines and storage tanks needed. Alternatively,
they could outsource production to a co-packer that had
straining equipment; however, excess co-packing capacity
was diminishing as Greek yogurt experienced its exponen-
tial growth, and new capacity has been slow to appear.
FIGURE 1: TEXICON TRANSLATING CONSUMER TERMS
INTO PRECISE, QUANTIFIABLE SENSORY AND
RHEOLOGICAL TERMS
FIGURE 2: TEXTURE MAP OF NINE GREEK-STYLE YOGURT PRODUCTS
Evenness of mouthcoating
Firmness (before stir)
Cohesiveness
Firmness (after stir)
Surface shine
Spoon indentation
Slipperiness
Jiggle
Meltaway
Rate of fow
Non-fat
Viscosity
Total residual
mouthcoating
Surface grain (spoon)
Surface grain (container)
Attribute
Branded strained Greek yogurt product
Private label strained Greek yogurt product
Branded formulated Greek-style yogurt product
2
8
9
1
7
4
6
3
5
pg 5
An alternative, cost-efective production approach
Recognizing an opportunity, the application scientists at
Ingredion utilized DIAL-IN

Texture Technology to devise

an approach to build the desired Greek-style yogurt texture
without straining (Figure 3). DIAL-IN

Texture Technology
is a robust, data-driven approach that combines consumer
insights, sensory evaluation and instrumental data, process
understanding and formulation expertise to deliver the
desired and targeted texture and eating experience in the
end product, in a fraction of time (Figure 4).
Selecting the best milk protein sources
When making Greek-style yogurt by the formulation
approach, the selection and hydration of the milk protein
sources is critical. The company evaluated a range of milk
protein concentrates (MPC), whey protein concentrates
and isolates (WPC, WPI) and NFDM. MPC 85 is the most
efcient ingredient to attain the desired protein content;
however, it must be hydrated properly to avoid negative
and undesirable of-tastes. Several specialty WPC are of
interest, but must be screened to prevent any cheesy of
tastes. Finally, too much NFDM in a formulation can lead
to a very sweet taste and high solids formulation. Diferent
milk sources and batch-to-batch variability should be taken
into consideration when selecting a dairy protein supplier.
One key fnding is that blending liquid condensed skim
milk into a Greek-style yogurt formulation, and reducing
the amount of MPC used, can help attain the desired
protein level and help optimize the overall taste profle.
Developing an optimized texture system
Even though Greek-style yogurt is high in protein, just hav-
ing the targeted level of protein is not enough to deliver
the desired thick, rich and creamy Greek-style yogurt tex-
ture. NOVATION

Indulge 3320 clean label texture system

was developed to deliver the right balance of thickness
and creaminess, by optimizing degree of the key textural
attributes such as oral viscosity, mouth-coating, meltaway
and degree of set.
Processing
recommendations
In addition to the
normal blended yogurt
production, it is impor-
tant to add a few addi-
tional steps in order to
arrive at the desired
Greek-style yogurt
texture in the end prod-
uct. First, Ingredion
suggests hydrating the
milk protein powders
prior to addition to the
batch tanks. This can
be done by heating and
stirring in a surge tank
or by allowing the pro-
tein powders to soak
FIGURE 3: FORMULATED GREEK-STYLE YOGURT MANUFACTURING PROCESS
Mixing tanks
Product pump
P
TC TC
Hold tube
TC
Homogenizer
Initial heater
Final heater
Cooler
Fermentation
Final cooler
Greek-style
yogurt
TC
TC TC
TC TC
TC
TC
TC
TC
TC
FIGURE 4: DIAL-IN

TEXTURE TECHNOLOGY APPROACH SCHEMATIC

pg 6
overnight. Upstream homogenization processing is also
suggested, where the homogenization is done after the
pre-heat step, and before pasteurization for maximum
functionality from the texture system (i.e. NOVATION

Indulge 3320). Finally, after culturing and cooling, a
fnal smoothing step is recommended to enhance
the smoothness and improve shine. This can be done
through the use of smoothing disks, smoothing valves,
and in the case of very high protein yogurts (>10%),
through the use of smoothing homogenizers or pumps.
Achieving the texture solution
Ingredion was able to achieve a similar texture and
eating experience to the market leading product, with
a product made on a conventional HTST stirred process,
without the need to invest in additional capital. With the
companys clean label texture system (NOVATION

Indulge 3320) and formulation and process advice, cus-
tomers can get to market faster, and produce product
at a lower overall cost. The resultant texture of the for-
mulated product is very similar to that of the strained
product when it is evaluated by the Expert Trained
Panel, using the same TEXICON (Figure 5).
TABLE 3: FORMULATION RECOMMENDATIONS
WHOLESOME GREEK-STYLE YOGURT
WHITE MASS 0% FAT
Skim Milk 92.64%
Milk Protein Concentrate (MPC) 85 4.85%
NOVATION

Indulge 3320 2.51%

TOTAL 100.00%
Ingredients: cultured skim milk, milk
protein, concentrate, maltodextrin,
tapioca starch
* Protein content can be made higher or lower to customer specifcations.
*
FIGURE 5: COMPARISON OF A FORMULATED GREEK-STYLE PRODUCT
COMPARED TO THAT OF A MARKET STRAINED PRODUCT
Evenness of mouthcoating
Shine
Chalkiness
Spoon indentation
Slipperiness
Jiggle Meltaway
Rate of fow
Total residual mouthcoating
Surface grain
Surface grain (in container)
Thickness in the mouth
Firmness (before stir)
Cohesiveness
Firmness (after stir)
Viscosity (stir)
The information described above is ofered solely for your consideration, investigation, and independent verifcation. It is up to you to decide whether and how to use this information.
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