✦ Industries we serve

Dairy

Yogurts, flavoured milks, ice cream and desserts with less sugar, more fibre and a longer, cleaner shelf life.

The market

Dairy is where health and indulgence meet. Sugar reduction in flavoured milk and yogurt is a regulatory priority in many markets, while frozen desserts need texture protection and fermented products need reliable mould and yeast control.

How JJD helps

PureHalose™ trehalose protects protein and texture through freezing, FibreDEX® fibres add body and prebiotic function invisibly, and Shield™ natamycin controls spoilage in yogurt and cheese.

Formulation challenges

✦Ice crystal growth and texture loss through freeze thaw
✦Sugar reduction without thin, watery mouthfeel
✦Yeast and mould spoilage in fermented and fresh dairy
✦Adding fibre or prebiotic claims without grittiness

Typical applications

Flavoured milkStirred and set yogurtGreek and high protein yogurtIce cream and frozen dessertsKulfi and sorbetsCheese and processed cheesePaneer and dairy spreadsDairy desserts and puddingsWhey and protein drinksMilkshakes and smoothiesSweetened condensed milkLassi and buttermilkInfant and toddler dairy

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