Innovations in Yogurt

1. High sugar content in commercial yogurt powdersFunctional Health & Bioactives761 documents (23%)
2. Low probiotic viability in fermented dairy productsFunctional Health & Bioactives496 documents (15%)
3. Poor mouthfeel from protein coagulationProtein Optimization & Fortification456 documents (14%)
4. Dietary restrictions from lactose sugar contentProtein Optimization & Fortification452 documents (14%)
5. Poor aeration and heat distribution in large tanksProcessing Infrastructure & Technology169 documents (5%)
6. Inconsistent temperature control during home fermentationProcessing Infrastructure & Technology161 documents (5%)
7. Inefficient protein concentration during Greek yogurt productionProtein Optimization & Fortification120 documents (4%)
8. Inefficient mixing of viscous yogurt additivesProcessing Infrastructure & Technology103 documents (3%)
9. Low viscosity in non-dairy fermented alternativesProtein Optimization & Fortification77 documents (2%)
10. Poor texture stability in high protein fermented dairyProtein Optimization & Fortification55 documents (2%)
11. Low probiotic viability during shelf lifeFunctional Health & Bioactives47 documents (1%)
12. Consumer demand for portable snack formatsFunctional Health & Bioactives42 documents (1%)
13. Dietary restrictions for blood sugar controlFormat & Sensory Innovation36 documents (1%)
14. Nutritional deficiency in plant based dairy substitutesFunctional Health & Bioactives21 documents (1%)
15. Slow whey separation from thick yogurt bodiesProcessing Infrastructure & Technology21 documents (1%)

Largest 15 of 61 problems