Fruit or flavouring is used to offset yogurt’s natural sourness and to create a completely different product to the natural variety. It is easy to see why fruited yogurt products have become so popular – meeting the consumer’s desire for healthy, fresh, convenient and delicious dairy products.
Fruit conserves or puree, typically containing around 50% sugar, are added to the stirred plain or sweetened yogurt base. The fruit can be blended with the yogurt base prior to filling or can be filled as a layer on the bottom of the pot, and occasionally on top. Alternatively, fruit, muesli or biscuit pieces can be packed separately, in a ‘twin pot’ or ‘top hat’ compartment. Flavourings such as vanilla can also be added to yogurt bases containing sugar or sweetener.