EPI Ingredients and its extra-sour yogurt powder: an ingredient with natural acidity and the typical taste of yogurt

Over the past three years, some 800 products containing yogurt powder have been launched in Europe, including 213 in the past year.[1] 

Yogurt-based products, and preparations sourced from a diverse blend of cultures such as kefir, are enjoying growing popularity thanks to consumer interest in fermentation and the functional properties of this food category.

It is in this context that French dairy ingredients supplier Epi Ingredients is using its expertise to create an extra-sour yogurt powder. This new ingredient supplements the existing range, which includes an organic reference.

Come and taste its applications at the EPI Ingredients stand at FI Europe 2023 (Stand 3.0J20).

Extra-sour yogurt powder: a commitment to flavour and functionality  

To support food industry players and meet consumer demand, EPI Ingredients has worked on developing a new ingredient. The result? An extra-sour yogurt powder ideal for developing products offering functional, nutritional and organoleptic benefits, with no need for refrigeration.

“With this product, our added value lies in the fact that we use bacteria for fermentation, providing a “natural” acidity. In many of the products on the market, acidity is achieved by adding citric acid, but here this typical taste is achieved without any additives”, explains Anne Laure Legrand, Product Manager at Epi Ingredients.

The yogurt powder is incorporated into numerous innovations around the world. It is used in fillings and icings for biscuits, in drinks, ice creams, sauces, savoury products, etc.