Spray-dried fermented curd for snacks, seasonings, dips, and ready meals. Authentic tangy flavour. Shelf-stable.
Herbal Isolates’ Curd Powder is part of the SavourOn™ range, spray-dried fermented curd (dahi) in free-flowing powder form that delivers the characteristic tangy, lactic flavour of fresh curd without the perishability, cold-chain dependency, and handling complexity of liquid dairy
Made by fermenting pasteurised milk with lactic acid bacteria to a pH of approximately 4.6, then spray-drying to a shelf-stable powder, Curd Powder retains the mild acidity, protein content, and dairy character of fresh curd. It disperses cleanly in dry mixes, reconstitutes in liquid applications, and adds a recognizable yogurt-sour note to snack seasonings, dip blends, marinades, and ready meal components, applications where fresh curd cannot be used without spoilage risk or moisture problems.
This is a distinctly South Asian flavour ingredient. ‘Curd powder’ or ‘dahi powder’ is the Indian formulation category; the global equivalent is yogurt powder. For manufacturers developing raita-flavoured seasonings, chaat masala blends, tandoori marinades, or South Asian-inspired snack coatings, Curd Powder is the shelf-stable industrial ingredient that makes these profiles achievable at scale.
Process
Fresh, unripe pepper berries are handpicked directly from the vines.
The berries are meticulously washed to remove all impurities
They are then hygienically processed within 12-24 hours before the enzymatic activity can set in.
The berries are then air-dried, resulting in dehydrated products that give them a longer shelf life
They can be reconstituted to their original colour and shape by soaking them in lukewarm water.
Applications
Application Fit Table
| Application / Format | How This Product Helps |
|---|---|
| Indian tandoori and tikka marinades | Authentic curd base without liquid dairy; enables room-temperature storage of marinated product components; 4–8% |
| Dry raita and yogurt dip mixes |
Core ingredient in ‘just add water’ raita and tzatziki mixes for retail and foodservice supply |
| Indian snack seasonings (chaat masala, etc.) | Adds tangy lactic note to chaat, papdi, and other Indian snack formats; enhances overall freshness perception |
| Middle Eastern and Mediterranean food export | Shelf-stable labneh and yogurt-style character in dip and sauce mixes for export to halal food markets |
| Dairy-flavoured bakery | Contributes yogurt/curd tang to naan bread mixes, paratha dough conditioners, and Indian flatbread preparations |
| Nutritional and functional food | Dairy protein and lactic character in high-protein snack bars and nutritional powders positioned for South Asian markets |
FORMULATION TIP
For a shelf-stable tandoori marinade powder: combine Curd Powder (8%), Turmeric Powder (1.5%), Fenugreek Powder (0.5%), and your standard spice base. On reconstitution with water or fresh yogurt, this blend delivers an authentic, restaurant-quality tandoori marinade without any fresh dairy ingredient required in the production process.
Note: Usage level: 4–10% depending on application. Reconstitution ratio: 1 part powder to 2–3 parts water for fresh curd equivalent. Halal certified.
Need Help With Formulation?
Our technical team can help select the right Curd Powder variant like standard, skimmed, high-acid, mild, Greek style, or custom and advise on usage levels, acidity contribution, and compatibility with other dry ingredients.
Quality Assurance
Premium Raw Materials with Full Traceability
Rigorous Quality Assurance Throughout Processing
BRC and HACCP Certification
Group Facilities for ETO, Pesticides, 3-MCPD, L.A.B Testing
On-Site Protein Analysis and Moisture Regulation
Curd Powder is a SavourOn™ ingredient
SavourOn is Herbal Isolates’ signature range of spray-dried flavour-enhancing solutions – built for consistent performance, clean labels, and formulation confidence across every savoury application.
Certifications
FAQs
What is curd powder and how is it made?
Curd powder is spray-dried fermented curd (dahi). Fresh pasteurised milk is cooled to fermentation temperature (40–43°C), inoculated with lactic acid bacteria cultures (Lactobacillus bulgaricus and Streptococcus thermophilus), and allowed to ferment until the pH reaches approximately 4.6. This fermented curd is then spray-dried at controlled temperatures (inlet 160–180°C, outlet 65–80°C) to remove moisture while retaining lactic acid, proteins, and dairy character. The result is a free-flowing white powder with the tangy flavour and mild acidity of fresh curd in a shelf-stable form.
What is the difference between curd powder and yogurt powder?
They are effectively the same product. Spray-dried fermented dairy with tangy flavour, but the terminology differs by market. “Curd powder” and “dahi powder” are the South Asian terms; “yogurt powder” is used globally, particularly in Western markets. The production process is identical (lactic acid fermentation followed by spray drying). The main compositional difference can be fat content, traditional Indian curd (dahi) is often full-fat, while Western yogurt powder products are more commonly skim-based. For labelling in India, “curd powder” or “spray dried curd” is the appropriate declaration; for export products, “yogurt powder” may be more familiar to international buyers.
What food applications commonly use curd powder?
Snack seasonings and coatings (sour cream profiles, yogurt-flavoured chips), dry dip and raita mixes, tandoori and tikka marinade blends, instant lassi powder, ready meal seasoning sachets, bakery products (naan, flatbreads, muffins), confectionery coatings for yogurt-covered snacks, protein bars and nutrition snacks, and frozen meal components. Curd Powder is particularly relevant in South Asian food manufacturing and export, where authentic fermented dairy flavour is a key product differentiator. Globally, yogurt-flavoured snacks and coatings are a growing category where curd/yogurt powder is the functional ingredient.
How does curd powder contribute acidity to formulations?
Curd powder contains lactic acid naturally formed during fermentation. When incorporated into a dry mix and reconstituted, it lowers the pH of the liquid phase, contributing mild, dairy-characteristic sourness. This acidity is gentler and more rounded than citric or acetic acid. The pH of the reconstituted product depends on inclusion rate and buffer capacity of other ingredients. Standard curd powder contributes a pH shift from approximately neutral to 4.6–5.2 at typical usage levels. If you need tighter acidity control for colour stability in pH-sensitive formulations or specific flavour targets the high-acid or mild variants allow adjustment of the sourness intensity.
Is curd powder suitable for vegetarian and Halal products?
Yes. Curd powder is made from dairy, suitable for vegetarian (lacto-vegetarian) formulations. It contains no meat, poultry, or animal slaughter-derived ingredients. Herbal Isolates’ Curd Powder is Halal certified and the fermentation cultures, milk sourcing, and spray-drying process all meet Halal requirements. Kosher certification is also available. Note: curd powder is a dairy ingredient and must be declared as containing milk for allergen labelling in all major markets.
Can curd powder be used as a marinade base in dry marinade mixes?
Yes, and this is one of its more distinctive industrial applications. Traditional tandoori and tikka recipes use fresh curd as a tenderising and flavouring agent, the lactic acid helps break down surface proteins in meat, and the fat and protein carry spice flavours into the surface layer. Curd Powder replicates this function in dry marinade blends: reconstituted in water or combined with oil, it forms a coating that tenderises meat proteins and delivers authentic South Asian fermented dairy character. Typical inclusion: 8–15% of dry marinade blend. High-acid variant for more pronounced tenderising effect.
How does curd powder compare to using citric acid for tang in dry mixes?
Citric acid delivers acidity without dairy character. It is sharp, clean, and one-dimensional. Curd Powder delivers lactic acid’s more rounded, yogurt-specific sourness alongside milk proteins, fat, and the Maillard-derived flavour notes that come from fermentation and spray drying. For products where “yogurt-flavoured” or “curd-based” is the desired eating experience, curd powder is the right choice. For products simply needing sourness as a balancing note, citric acid is cheaper and more straightforward. The two are not interchangeable and curd powder adds flavour identity and dairy character that citric acid does not.
What is the shelf life and how should curd powder be stored?
12–18 months from manufacture when stored properly. Storage conditions: cool (<25°C), dry (<65% RH), away from direct light and strong odors. Like all dairy powders, curd powder is hygroscopic and moisture absorption causes caking and accelerates microbial growth. It also absorbs ambient odors, which can affect the delicate fermented-dairy flavour profile. Keep packaging sealed until use. Once opened, reseal immediately in airtight packaging. After opening, use within 2–3 months.
What makes Herbal Isolates' Curd Powder different from other manufacturers?
Herbal Isolates’ curd powder is BRC Grade AA certified, the standard that UK and EU retail buyers require by name. Our analytical laboratory infrastructure provides per-batch ETO, pesticide, and 3-MCPD documentation. For manufacturers exporting to UK, EU, or supplying multinational food brands, that certification and documentation difference matters during supplier qualification.
Can I get samples before committing to a commercial order?
Yes. For qualified food manufacturers and brands, we provide free sample kits. Request Sample through this link.