Pain Point 1: Too strong sourness, leaving a bitter taste in the mouth
Ordinary yogurt has a sharp sourness, especially the sugar-free ones, which have a distinct bitter taste upon entry. Many people give up after a few sips.
Neutralize the sourness flavor, balance the ratio of sourness and sweetness, making it smooth and not bitter in the mouth. Even sugar-free, it is easy to accept.
Pain Point 2: All the milk aroma is lost after high-temperature sterilization
After UHT sterilization, the fermented milk aroma of yogurt volatilizes, and it tastes like weakly flavored sour water, lacking the rich and thick taste of fresh yogurt.
High-temperature resistant aroma-locking flavor, with at least 90% of the milk aroma retained after 135°C sterilization. Open the box and still enjoy a rich and thick fermented aroma.
Pain Point 3: Fruit particles tend to settle, and flavors do not blend well
In fruit yogurt, the fruit particles settle at the bottom after a while, leaving only yogurt on top. Each sip has a different taste, resulting in a poor experience.
Suspended fruit flavor, evenly distributing the fruit particles in the yogurt, ensuring each sip has both fruit and milk flavors.
Solve the problems of strong sourness, loss of aroma after sterilization, and separation of fruit particles. Suitable for fermented milk, flavored yogurt, and plant-based yogurt.