FRANCE – Rhodia Food has launched two cultures for the light fruit yogurt sector, promising a creamier mouthfeel and improved texture.

Ezal MYE 99 is a texturising culture that offers a creamier mouthfeel, and is based on new thickening exopolysaccharides-producing strains that have been identified by Rhodia researchers.

The Meypro Gel PFP 2088 carrageenan was specifically developed for low sugar content fruit preparations that are used in light fruit yogurt.

Trials by the company showed a 65% increase in texture compared to a yogurt base without gelatine or other standard stabilisers. The yogurt retains the smooth, shiny texture throughout its shelf-life with no syneresis or floculation.