The First Shelf-Stable Active Probiotic Yogurt

On August 31st, the official announcement of “Shelf-Stable Active Probiotic Yogurt” by Ambrosial has garnered significant attention and discussion within the industry. From an industry perspective, shelf-stable yogurt can break through limitations related to milk sources and logistics distribution radius, thereby reducing transportation costs and bridging the geographical gap between yogurt and consumers. From a consumer standpoint, shelf-stable yogurt can effectively cater to the digestive preferences of Chinese consumers and serve as a product for the whole family to enjoy.

After more than 100 rounds of extensive testing, Ambrosial has formulated a probiotic blend for shelf-stable yogurt, which includes Lactobacillus rhamnosus GG, Lactobacillus delbrueckii subsp. bulgaricus, and Streptococcus thermophilus. This combination ensures efficient probiotic fermentation while maintaining the activity of the strains in a shelf-stable environment. To address concerns about the growth of unwanted microorganisms at room temperature, Ambrosial’s research and development team has also updated its ADI technology. (Source: FoodTalks)

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