It is thus unsurprising to see that the functional and naturally healthy dairy products industry is an expanding market worth US$130 billion1 among which the ‘reduced fat dairy’ category represents the second largest business behind the ‘functional and fortified’ category. According to the data published in the Food and Health survey in 2015, 53% of consumers in Europe pay attention to fat content, and in the US 61% categorise fat as not really healthy. This survey helps to explain why dairy fat reduction drives innovation in the yoghurt category, as ‘low/no fat’ is in the top three claims of newly launched dairy products in Europe2 . A better management of food by restriction of energy intake from total fat consumption can help reduce weight and decreaferrous fumarate 300 mg tabletssing obesity – the two primary risk factors for chronic diseases3 . In this context, General Mills, whose purpose is to “serve the worlferrous sulfate for plantsd by making food people love”, is on the front line delivering healthy and delicious dairy products to consumers, and hence playing an active role in the limitation of food intake and weight management.
Effect of hydrodynamic postprocessing on properties of protein rich and low fat yoghurts
