Page 30 - Food&Drink Jan-Feb 2022 magazine

DAIRY BUSINESS
From cinema to convenience
BULLA has launched
its Choc Tops into the freezer section of
7-Eleven. The 86 millimetre snack sized
ice cream is available in three flavours – Vanilla, Mint, and Boysenberry
– and is being positioned as an after school treat or a midnight snack.
Bulla marketing & innovation general manager Jane Wyatt says, “You can’t fake 111 years of quality, taste, and tradition”.
Bulla is still a family-owned and operated dairy company, using milk and cream in its ice cream from the Colac region of Victoria.
Bulla Choc Tops area available nationally from 7-Eleven for RRP $5.
Cheers for mini humans
CHEERS has released a mini size cheese aimed at the school-aged market.
In a five pack of 20 gram tasty cheese bites, its parent company Saputo Dairy Australia commercial director Cam Bruce says it is perfect for lunch boxes.
“As millions of Aussie families get ready for the new school year, Cheer is there to complete your sandwiches, toasties, lunchbox snacks and family dinners,” Bruce says.
There are now 11 blocks, slices, and shredded products in the
Cheer range after its branding and name change from Coon last year, with
Bruce saying it is the same
recipe and taste.
‘Free from’ for processing preparations
DEMAND for processed cheeses without phosphates or citrates led food stabilising specialist Hydrosol to develop new “free from” formulations.
Phosphates in the melting salts of processed cheese have been found to cause health problems including osteoporosis and an increased risk of heart attack and stroke. Hydrosol’s latest ‘free from’ solutions don’t contain phosphates or citrates and can be used in spreadable cheese, triangular packages or slices.
Its Stabisol PCCL series enables the production of spreadable processed cheese preparations without E-numbers. The system is
based on a complex combination of a specific starch, vegetable fibre and other plant-based ingredients.
Hydrosol has also developed a stabilising system for squeezable processed cheese preparations in tubes, pouches, and similar soft packaging especially or children’s products. It is also based on a special combination of a declaration-friendly hydrocolloid and special starch with 50 per cent cheese in the premium formulation. Flavourings like vanilla, banana or strawberry can also be used.
The Stabisol PCTR series provides good shaping qualities for slices or triangles and is
intended for products with high content of real cheeses like gouda or cheddar. The flexible system consists of a complex combination of highly reactive hydrocolloids and a special emulsifier that gives products good sliceability and sandwich-slice melting properties. For processed cheese preparations in triangular shapes, the stabilising system provides for ideal filling viscosity and simple use.
These latest product developments offer manufacturers opportunities to appeal to consumers wanting clean label and ‘free from’ foods.
Frozen tubs of high protein
THE latest variant for Danone’s YoPRO is a high protein better-for-you frozen dessert. The expansion into tubs is designed to be a segment disruptor, with a creamy indulgent texture that is packed with 10 grams of natural protein, no added sugar and less than 165 calories per serve.
Danone Protein & Wellness senior brand manager Xavier Gonzalez said the existing frozen dessert sticks have already built a loyal following.
“We’ve taken the formula, put it into a multi-serve tub and supercharged the indulgence with delicious inclusions. It means consumers can continue
to enjoy dessert without undoing their hard work,” Gonzalez says.
The 473ml tubs come in four flavours: Berry White Choc, Double Choc, Mint Choc, and Salted Caramel Peanut.
The tubs are available in Coles nationally.
| January-February 2022 | www.foodanddrinkbusiness.com.au