Sabah Strawberry Fruit Yogurt

The formulation utilizes a standardized fruit preparation with controlled Brix containing natural strawberry pieces, comprising approximately 10% to 12% of the total formulation. The puree is vacuum-pasteurized to protect natural anthocyanin pigments and vitamins.

Flavor and coloration derive authentic organoleptic profiles directly from real strawberry fruit puree. When required for hue standardization, natural concentrates such as beetroot or black carrot extract are utilized, with zero synthetic azo dyes like Allura Red.

The storage temperature must be strictly maintained between 4°C and 6°C. Due to the interaction between fruit fruit-acid and milk casein, thermal excursions above 8°C compromise the gel matrix, accelerating serum separation and loss of viscosity.

This product is distributed in corrugated master cartons containing 24 cups. The wholesale MOQ is 100 cartons. Master boxes feature full barcode tracking and dimensional sizing compatible with standard 100x120 cm logistics pallets.

Yes, hardy strains of Lactobacillus bulgaricus and Streptococcus thermophilus are utilized. The fruit base is carefully buffered to match the yogurt curd pH, ensuring viable bacterial counts remain above the therapeutic threshold of 10^7 CFU/g throughout the 21-day window.

Sweetness is derived from intrinsic fruit fructose, natural milk lactose, and a strictly controlled ratio of refined sucrose in the fruit preparation. Total sugars are balanced at approximately 9% to 11%, providing moderate glycemic energy without overpowering sweetness.

Yes, the product holds official Halal certification, National Standard conformity, and ISO 22000/HACCP clearances. It is compatible with regional reefer sea/land transit or express air-cargo, provided total transit time does not exceed 4 to 5 days under cold-chain conditions.