Recent and Promising Strategies for Robust, Sustainable, and Cost‐Friendly Production of Yogurt With Superior Quality

ABSTRACT

Yogurt is one of the most technologically mature fermented dairy products on the market, traditionally prepared using the two lactic acid bacteria (LAB) Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus . Global demand for yogurt continues to rise, driven by consumer interest in healthy, high‐protein diets with as few additives as possible. New lactose‐free variants and sugar‐reduced yogurts appeal to large consumer segments that either have poor lactose tolerance or focus on a healthy lifestyle. Despite developments in yogurt manufacturing technologies and yogurt starter cultures, some persistent challenges associated with yogurt remain, for example, post‐acidification problems, texture instability, and microbial spoilage, all of which shorten shelf life and contribute to food waste. Lactose‐free products, which often have reduced sugar content, are still considered niche and, as such, are sold at a premium, which deters many consumers from buying them and likely compels them to choose plant‐based yogurt analogs, which are often marketed as more sustainable. The current trend toward increased use of direct‐vat‐set (DVS) cultures, which increases production costs and thus prices at the retailer, could likewise have this effect. In this review, we provide a comprehensive and industry‐oriented analysis of existing and emerging strategies for achieving robust, sustainable, and cost‐effective production of yogurt. We address industrial applicability, limitations, regulatory considerations, and future development potential. We argue that there is a current trend toward the use of more natural, bio‐driven solutions for improving the properties of yogurt.