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Food Ingredients

Clean-Label Stabilizer Solution for Dairy

Developing a plant-based stabilizer system that eliminated artificial additives while maintaining texture and shelf life for a premium yogurt brand.

Problem statement

A premium dairy brand needed to remove synthetic stabilizers from its yogurt range without compromising texture, syneresis control, or shelf life.

Our approach

Working with the customer's R&D team, we screened alternative hydrocolloid systems, optimized dosage and hydration profiles, and supported pilot-scale validation and sensory testing.

Results

  • Achieved a fully clean-label stabilizer system with familiar, consumer-friendly ingredients.
  • Maintained target viscosity and mouthfeel across the full shelf-life window.
  • Enabled a successful relaunch with improved label perception and no production downtime.