It seems like every new product is shouting about its protein content lately. This high-protein boom is the result of a new nutrition culture caused mainly by GLP-1 users prioritizing muscle protection and hunger management, robust fitness routines becoming mainstream, and new scientific evidence touting the benefits of proteins. With protein intake being this huge, yogurt has become an easy vehicle for consumers to hit their daily goals.

But this surge in demand puts yogurt producers in a difficult position: As protein concentration goes up so do fermentation times, buffer capacity, astringency, grainy textures and off-flavors, and energy use – all of which require a rethinking of the entire production process.

To support yogurt producers, IFF has launched its YO-MIX FORTIS cultures which are designed specifically for high-protein yogurt – from 8% protein to 15% and beyond. Compared to pre-existing solutions, YO-MIX FORTIS enables faster fermentation times and good acidification control. It’s available in two versions to enable the production of both spoonable and drinkable yogurt formats.

More details are available in IFF’s newly launched high protein website, which includes videos from two of IFF’s experts exploring high-protein production and how cultures and fermentation strategies can maintain system stability.