Dairy Alternative Yoghurt Solution
Our Oat-Standing™ Oat Flours can help you deliver a range of yoghurt and fermented solutions.
Goodness of Oats
Sourced from Irish family farms, we take great care to guarantee the highest quality of oatsconventional, organic, and gluten-free. Oats are an excellent source of nutrition and are one of the most promising raw materials for preparation of functional plant-based food. Our extensive range of oat flakes and flours can be used in a range of solutions and applications to deliver great-tasting, highly functional and nutritious products.
Oat are nutritious and healthy
Oats contain on average between 11-13% protein.1
They are high in soluble fibres, especially ß-glucan, which helps to lower blood cholesterol.2
Tirlán
Naturally Gluten Free.
Naturally low in sugar, salt, and saturated fats.
Oats contain a range of minerals such as calcium, iron, magnesium, and zinc.
Suitable for vegans & vegetarians.
Tirlán is an ingredient solutions partner to some of the world’s leading companies and brands. At the forefront of ingredient technology, we offer a range of solutions to match the ever-changing demands of the food and nutrition industry and its consumers. With quality dairy and grains sourced from 5,000 Irish family farms, combined with advanced market research and insights, our unique platform offers fully traceable and sustainably produced natural solutions to help our customers stay ahead of the curve. www.tirlaningredients.com
What consumers say
Seen as healthier and more environmentally friendly, plant-based products have broad appeal and create a lot of traction within all dairy categories, including yoghurt. Oats are one of the latest of many plant-based materials that have emerged as a nutritious dairy alternative source. Boosted by a sustainable and natural positioning that reflects consumer demands, the market now provides tasty products for consumers who are opting more frequently for planet-friendly choices.
One in three consumers across the globe now classify themselves as flexitarian.
38% of US consumers are trying to add more plant-based food to their diets.
60% of US Consumers claim to be interested in reducing their intake of dairy and animal-based foods.
54% of Chinese consumers pay more attention to nutritional value when choosing yoghurt.
Let’s get technical
18% of US consumers have bought nondairy spoonable yoghurt in the past three months, vs 56% for spoonable dairy yoghurt.
68% of buyers of dairy alternatives in France would choose a dairy alternative product that has a high fibre content over one that doesn’t.
58% of Japanese consumers express interest in eating plant-based yoghurt.
27% of Thai parents would be interested in plant-based yoghurts/yoghurt drinks made for children.
Source: Mintel, Innova
The key characteristics of our Oat-Standing™ Oat Flours in Dairy Alternative Yoghurt are:
Environment
Oats are an environmentally sustainable plant-based ingredient. Oats grown in Ireland have a low carbon footprint and high yields.
Taste
Our Oat-Standing™ Oat Flours provide a neutral taste allowing you to achieve the flavour of your choice.
Ease of use
Our Oat-Standing™ Oat Flours are easy to incorporate into typical yoghurt recipes and can be used in yoghurt industrial manufacturing equipment.
Health
Our Oat-Standing™ Oat Flours are rich in dietary fibre and beta glucans.*
*Based on per 100g of oats.
The Process
Oat base formulation
The base preparation is an essential step as it influences the end product characteristics. Full hydration of the Oat-Standing™ Oat Flours is vital and is achieved by high shear mixing for full powder dispersion followed by constant agitation for at least 15 minutes.
Heat Treatment (92°C x 6min)
Although partially included for microbial reasons, heat treatment of the oat base ensures texture development by gelatinising available starches.
Culture selection and final pH
The choice of culture influences characteristics, such as flavour, texture and appearance, of the final product.
Fermentation
During fermentation (43°C), exopolysaccharides (ESP) are produced by bacterial cultures, improving properties such as mouth thickness and appearance. The final pH of the coagulum (optimum pH 4.55) is another factor affecting resultant properties, affecting acidity and firmness of the end product.
Dynamic smoothing
To maintain excellent textural properties, the physical post treatment of the coagulum is important. It is critical to control the speed or smoothing back pressure post fermentation as this can disrupt the gel structure and can affect the final texture and viscosity.
Fill and Storage
Optimum potting is 20-25°C to maintain gel structure and storage at 4°C for shelf life.
6.5 0 2 4 6 PH Time: Hours 6 5.5 ACIDIFICATION 5 4.5 4 15 mins 6.5 0 2 4 6 PH Time: Hours 6 5.5 ACIDIFICATION 5 4.5 4 6.5 0 2 4 6 PH Time: Hours 6 5.5 ACIDIFICATION 5 4.5 4 43oC 6.5 PH 6 5.5 ACIDIFICATION 5 4.5 6.5 PH 6 5.5 ACIDIFICATION 5 4.5 4 6.5 PH 6 5.5 ACIDIFICATION 5 4.5 6.5 PH 6 5.5 ACIDIFICATION 5 4.5 4 4oC 20-25oC Full hydration
Oat-Standing™ Oat Flours Dairy Alternative Yoghurt + + = Culture PH 6.5 0 2 4 6 PH Time: Hours 6 5.5 ACIDIFICATION 5 4.5 4 6.5 0 2 4 6 PH Time: Hours 6 5.5 ACIDIFICATION 5 4.5 4 PH 2 4 6 Time: Hours ACIDIFICATION 92oC 6 mins The information contained on this bulletin is for B2B customers’, suppliers’ and distributors’ for information purposes only and not the final consumer. It is the responsibility of the food business producing products using our oat solutions to verify that
product claims
compliant with the regulations in the country of sale. Information in this bulletin is believed to be accurate and is offered in good faith for the benefit of the customer. However, we cannot assume any guarantee against patent infringement, liabilities or risks involved from the use of these products, formulas and information. The information and/or opinions contained in this document may be changed at any time without notice.
of the
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Typical Dairy Alternative Yoghurt Nutritional Information
Our sample recipe is a real plant-based innovation, which delivers an excellent clean flavour profile and high nutritional value.
Claims with Sample Recipe
Source of fibre*
Naturally low fat
Naturally low in saturated fat
Low in sugars
Functional Benefits of our Oat-StandingTM Oat Flours in Dairy Alternative Yoghurt
Firm texture
Good sensory properties
Good nutritional profile
IRELAND'S UNIQUE ENVIRONMENT
OUR R&D FUNCTION
The Innovation Hub
Our Innovation Hub houses world class facilities enabling us to bring our concepts to life.
References
Leading the way in process and technology
Functionalising and developing ingredients whilst always maintaining nutritional integrity.
Our external ecosystem
Our extensive network of external partners ensures we are agile.
Developed by our experts
Our team of experts passionately researching the worlds of dairy and plant.
Providing superior nutrition
At Tirlán the foundations of nutrition are built on dairy and plant. Our ethos: “Good for You, Good for the Planet”.
1. Welch, R.W., 2011. Nutrient composition and nutritional quality of oats and comparisons with other cereals. Oats: Chemistry and technology, pp.95-107.
2. European Food Safety Authority., 2012. COMMISSION REGULATION (EU) No 432/2012 of 16 May 2012 establishing a list of permitted health claim made on foods, other than those referring to the reduction of disease risk and to children’s development and health. Available at: https://eurlex.europa.eu/LexUriServ/LexUriServ.do? (Accessed 12th Oct 2021)
Get in Touch
To find out more about how Tirlán can support you in developing your solutions, please contact us directly. Email: info@tirlaningredients.com www.tirlaningredients.com
LinkedIn.com/showcase/tirlan-ingredients
The information contained on this bulletin is for B2B customers’, suppliers’ and distributors’ for information purposes only and not the final consumer. It is the responsibility of the food business producing products using our oat solutions to verify that any product claims are compliant with the regulations in the country of sale. Information in this bulletin is believed to be accurate and is offered in good faith for the benefit of the customer. However, we cannot assume any guarantee against patent infringement, liabilities or risks involved from the use of these products, formulas and information. The information and/or opinions contained in this document may be changed at any time without notice.
Ingredients % Water 76.77 Functional Oat Flour LV 19.00 Oat Flour 270 2.00 Tapioca Starch 2.00 Stabiliser 0.20 Salt 0.03 Non-dairy Culture 500U/2500L Typical Nutrition Information per 100g Energy (kJ/kcal) 405/96 Fat (g) 1.3 of which saturates (g) 0.2 Carbohydrate (g) 18 of which sugars (g) 1 Fibre (g) 1.5 Beta Glucan (g) 0.9 Protein (g) 2.3 Salt (g) 0.03 Potassium (mg) 167
Cleanest air in Europe Urban outdoor air pollution index Island location On the edge of the Atlantic Ocean with plentiful rain Trusted partner Supporting leading global brands Irish farming tradition and heritage Generational family farms Pure water and rich soil Boost nutritional value Temperate maritime climate Perfect conditions for oat cultivation Clean label Natural, Non-GMO & Kosher
