Discover the NZMP Cultured Ingredients Portfolio
Your comprehensive guide to selecting the ideal ingredient for your product.
Created as an easy-to-use tool, the portfolio tool allows you to quickly and effectively compare ingredients suitable for their specific needs.
The tool carefully organises NZMP’s Cultured ingredient range with simplicity in mind.
Stirred
This is the most common yoghurt format. The yoghurt is stirred/smoothed using shear mixing to break the gel into a smooth-flowing texture. It can be plain or flavoured and can also have added fruit.
Drinking
Drinking yoghurts have a pourable consistency and they can be manufactured by either fermenting milk or by diluting the yoghurt.
Pot Set
Pot Set yoghurts are fermented in their retail packaging and not smoothed. They are characterised by their gel-like but still creamy and smooth texture. Products such as quark and petite suisse are also made using the same process and ingredients.
Ambient
Also called long life yoghurts or shelf stable yoghurts, these products have had their shelf life increased through additional heat treatment after fermentation.
Chilled Fermented Milk Drinks
Chilled Fermented Milk Drinks are produced by fermenting a mixture of skim milk and sugar with a specific probiotic strain. They contain live probiotics that meets a specified minimum viable count for the shelf life of the product.
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