How to Start a yoghurt drinks Manufacturing Plant
The yoghurt drinks market is slowly beginning to come into its own, though it has yet to entirely live up to expectations of an industry that has long been predicting the mainstream acceptance of yoghurt drinks as a viable snack or beverage. yoghurt drinks suffer from an awareness problem, in that they are a product not necessarily top of mind for most consumers. In fact, the key reason stated as to why consumers do not drink yoghurt drinks is simply because they did not think of it. Mainstream yoghurt drinks are certainly a relatively new phenomenon, having emerged onto the American market only within the last six years. While they have benefited from their association with yoghurt and its health benefits, they have yet to find a focus and anchor segment among consumers, perhaps due to their potentially broad appeal.
yoghurt drinks are in many ways the perfect answer to the problems consumers face in today’s hectic society: they are portable, nutritious, easy to consume with just one hand, and relatively low in calories. They also have considerable health benefits, and are easy on the digestive system. While they may be relatively expensive compared to many beverages and need to be refrigerated, it seems within reach that the industry can show that the benefits outweigh these considerations, thus leaving yoghurt drinks poised to grow even more substantially than they have in recent years.
With its current market size of $450 million at FDM, excluding Wal-Mart, the yoghurt drinks market had sales growth of 16% in 2005. Yet, the market is far from saturated, with relatively low consumer penetration. Thus, as manufacturers and retailers begin to put more effort into their marketing campaigns for yoghurt drinks, the market will remain healthy and should continue to experience well above 10% annual growth.
Drinkable yoghurt is defined as a dairy-based yoghurt that is drinkable and in a liquid form that may or may not include fruit or fruit flavoring. Some yoghurt drinks are further described as smoothies, such as Yoplait Nouriche, which are also included here. Some of the products included in this report carry the term “smoothie” in their name, but are included here because their formulation of half juice, half fat-free yoghurt best fits the definition of yoghurt drinks.
There are certainly many similarities between yoghurt drinks and RTD smoothies, not just in targeted consumers but also in how these beverages are perceived by consumers and manufacturers alike. While some made-to-order smoothie retail chains claim that drinks made only with fruit and yoghurt can technically be considered smoothies, large manufacturers are much less rigid about the distinctions between these two types of beverages. For example, while Yoplait Nouriche falls under the drinkable yoghurt category, the company considers it a form of smoothie and positions it as such, thus riding on the coattails of the smoothie’s popularity. This position also helps bridge the gap for consumers that are familiar with yoghurt, but not in its drinkable format.
10 Reasons yoghurt is a Top Health Food
1. yoghurt is easier to digest than milk. Many people who cannot tolerate milk, either because of a protein allergy or lactose intolerance, can enjoy yoghurt. The culturing process makes yoghurt more digestible than milk. The live active cultures create lactase, the enzyme lactose-intolerant people lack, and another enzyme contained in some yoghurts (beta-galactosidase) also helps improve lactose absorption in lactase-deficient persons.
Bacterial enzymes created by the culturing process, partially digest the milk protein casein, making it easier to absorb and less allergenic. In our pediatric practice, we have observed that children who cannot tolerate milk can often eat yoghurt without any intestinal upset. While the amount varies among brands of yoghurt, in general, yoghurt has less lactose than milk. The culturing process has already broken down the milk sugar lactose into glucose and galactose, two sugars that are easily absorbed by lactose-intolerant persons.
2. yoghurt contributes to colon health. There’s a medical truism that states: “You’re only as healthy as your colon.” When eating yoghurt, you care for your colon in two ways. First, yoghurt contains lactobacteria, intestines-friendly bacterial cultures that foster a healthy colon, and even lower the risk of colon cancer. Lactobacteria, especially acidophilus, promotes the growth of healthy bacteria in the colon and reduces the conversion of bile into carcinogenic bile acids. The more of these intestines-friendly bacteria that are present in your colon, the lower the chance of colon diseases. Basically, the friendly bacteria in yoghurt seems to deactivate harmful substances (such as nitrates and nitrites before they are converted to nitrosamines) before they can become carcinogenic.
Secondly, yoghurt is a rich source of calcium – a mineral that contributes to colon health and decreases the risk of colon cancer. Calcium discourages excess growth of the cells lining the colon, which can place a person at high risk for colon cancer. Calcium also binds cancer-producing bile acids and keeps them from irritating the colon wall. People that have diets high in calcium (e.g. Scandinavian countries) have lower rates of colorectal cancer. One study showed that an average intake of 1,200 milligrams of calcium a day is associated with a 75 percent reduction of colorectal cancer. As a survivor of colon cancer, I have a critical interest in the care of my colon. My life depends on it.
3. yoghurt improves the bioavailability of other nutrients. Culturing of yoghurt increases the absorption of calcium and B-vitamins. The lactic acid in the yoghurt aids in the digestion of the milk calcium, making it easier to absorb.
4. yoghurt can boost immunity. Researchers who studied 68 people who ate two cups of live-culture yoghurt daily for three months found that these persons produced higher levels of immunity boosting interferon. The bacterial cultures in yoghurt have also been shown to stimulate infection-fighting white cells in the bloodstream. Some studies have shown yoghurt cultures to contain a factor that has anti-tumor effects in experimental animals.
NUTRITIP: yoghurt – Good for Young and Old
yoghurt is a valuable health food for both infants and elderly persons. For children, it is a balanced source of protein, fats, carbohydrates, and minerals in a texture that kids love. For senior citizens, who usually have more sensitive colons or whose intestines have run out of lactase, yoghurt is also a valuable food. Elderly intestines showed declining levels of bifidus bacteria, which allow the growth of toxin-producing and, perhaps, cancer-causing bacteria.
5. yoghurt aids healing after intestinal infections. Some viral and allergic gastrointestinal disorders injure the lining of the intestines, especially the cells that produce lactase. This results in temporary lactose malabsorption problems. This is why children often cannot tolerate milk for a month or two after an intestinal infection. yoghurt, however, because it contains less lactose and more lactase, is usually well-tolerated by healing intestines and is a popular “healing food” for diarrhea. Many pediatricians recommend yoghurt for children suffering from various forms of indigestion. Research shows that children recover faster from diarrhea when eating yoghurt. It’s good to eat yoghurt while taking antibiotics. The yoghurt will minimize the effects of the antibiotic on the friendly bacteria in the intestines.
NUTRITIP: A Chaser for Antibiotics
Antibiotics kill not only harmful bacteria; they also kill the healthy ones in the intestines. The live bacterial cultures in yoghurt can help replenish the intestines with helpful bacteria before the harmful ones take over. I usually “prescribe” a daily dose of yoghurt while a person is taking antibiotics and for two weeks thereafter.
A 1999 study reported in Pediatrics showed that lactobacillus organisms can reduce antibiotic-associated diarrhea.
6. yoghurt can decrease yeast infections. Research has shown that eating eight ounces of yoghurt that contains live and active cultures daily reduces the amount of yeast colonies in the vagina and decreases the incidence of vaginal yeast infections.
7. yoghurt is a rich source of calcium. An 8-ounce serving of most yoghurts provides 450 mg. of calcium, one-half of a child’s RDA and 30 to 40 percent of the adult RDA for calcium. Because the live-active cultures in yoghurt increase the absorption of calcium, an 8-ounce serving of yoghurt gets more calcium into the body than the same volume of milk can.
8. yoghurt is an excellent source of protein. Plain yoghurt contains around ten to fourteen grams of protein per eight ounces, which amounts to twenty percent of the daily protein requirement for most persons. In fact, eight ounces of yoghurt that contains live and active cultures, contains 20 percent more protein than the same volume of milk (10 grams versus 8 grams). Besides being a rich source of proteins, the culturing of the milk proteins during fermentation makes these proteins easier to digest. For this reason, the proteins in yoghurt are often called “predigested.”
9. yoghurt can lower cholesterol. There are a few studies that have shown that yoghurt can reduce the blood cholesterol. This may be because the live cultures in yoghurt can assimilate the cholesterol or because yoghurt binds bile acids, (which has also been shown to lower cholesterol), or both.
10. yoghurt is a “grow food.” Two nutritional properties of yoghurt may help children with intestinal absorption problems grow: the easier digestibility of the proteins and the fact that the lactic acid in yoghurt increases the absorption of minerals. And even most picky-eaters will eat yoghurt in dips and smoothies and as a topping.
Perhaps we can take a health tip about yoghurt cultures from cultures who consume a lot of yoghurt, such as the Bulgarians who are noted for their longer lifespan and remain in good health well into old age.
NUTRMYTH: All foods made with yoghurt are created equal
Not so. In fact, the yoghurt used to coat nibble foods such as raisins, nuts, and fruit bits is often so highly sugared that you’re really eating more sugar than yoghurt.
How to Make Frozen yoghurt
Put 2 cups of plain yoghurt into a cheesecloth-lined colander. Drain the excess liquid culture for at least 3 hours so that it doesn’t interfere with the taste of the dessert. In a large bowl, blend together 2 to 3 cups of whole, low-fat or skim milk and 1/2 cup sugar or artificial sweetener.
Add 1 to 2 tsp of salt, then add a 3-ounce package of gelatin to the mixture. The gelatin will add thickness to the frozen yoghurt.
Pour the blended ingredients from Steps 1 and 2 into a large double-boiler pot. Simmer the pot over low heat for 5 minutes, making sure that the gelatin is dissolved.
Remove the pot from the heat and let it cool. Stir in a teaspoon of vanilla extract and the 2 cups of drained yoghurt from Step 1.
Pour everything into another large bowl, then cover it with a lid or with plastic wrap. Refrigerate the yoghurt mixture for 8 hours so that it is well-blended.
Transfer the mixture to an ice cream machine. Every ice cream maker is different, so follow the instructions for churning the frozen yoghurt, which can range from 20 to 40 minutes. Freeze the yoghurt up to one week for best results.
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