Fonterra process may double yoghurt shelf-life

Fonterra says it has developed a manufacturing process that can potentially extend the shelf-life of yoghurt up to 90 days. The company says the process kills spoilage yeast and mold, while selectively preserving live and active cultures, including probiotic bacteria. This process reportedly meets the Codex standard of identity regarding minimal levels of live and active cultures, allowing the product to be labeled and sold as fresh yoghurt.

“Extending the shelf-life of yoghurt allows producers to exploit any spare capacity to manufacture and distribute products to new, geographically distant markets which would be too difficult to reach today,” says Nigel Little, Fonterra’s New Options manager.

“It could also reduce return rates due to spoilage, aging or overstocking by retailers. Yoghurt manufactured with our process will be less susceptible to spoilage resulting from variations in the supply chain.”