Fonterra has developed a unique manufacturing process that has the potential to extend the shelf life of yogurts with live and active cultures. The technology includes a natural process that can increase the shelf life of yogurt up to 90 days by killing spoilage yeast and mold, while selectively preserving live and active cultures, including probiotic bacteria. Yogurt manufactured using the Fonterra process meets the Codex standard of identity regarding minimal levels of live and active cultures, allowing it to be labeled and sold as fresh yogurt. Further, the technology does not require significant disruption to existing manufacturing processes and existing formulation and packaging can be used in most cases.
For further information: 64-21-507-072.