Articles Tagged with ''yogurt''

The Danone Fellowship Grant was established in 2010 to provide funding for novel studies of yogurt, probiotics, and the gut microbiome.

Funded by a $1 million grant from the Northeast Dairy Business Innovation Center (NE-DBIC), the competition provides finalists early-stage incubation assistance from Cornell's food processing and business experts, access to the university's food processing facilities, industry mentorship, and training on product prototyping.

The ice cream and cultured dairy product competitions took place during IDFA’s annual, co-located Ice Cream Technology Conference and Yogurt & Cultured Innovation Conference, which attracted a record crowd of more than 270 industry professionals to Austin, Texas. 

The change in consumer demand for dairy has also increased the competition for one particular product: butter — and butterfat, of course. 

Like a balloon ascending to the sky, most segments of the cultured dairy category — refrigerated yogurt and yogurt drinks, cottage cheese, cream cheese, sour cream, dairy dips, and whipped toppings — are going “up, up and away.”

The IDFA Ice Cream Technology and Yogurt and Cultured Conference is set to take place April 18 and 19 at the Austin Marriott Downtown in Austin, Texas. The ice cream and cultured events take place concurrently during this time.

Consumer demand for healthier beverages is not going away. Gut tolerability, the usage of prebiotic fibers and reduced-sugar options are expanding the usage of sweetener solutions that will reduce calories in yogurts, for example, while providing functional benefits.

Innovation abounds in protein ingredients and dairy applications. In the plant-protein category, soy remains a strong player due to its nutritional profile, but pea is the most sought after plant protein, according to experts. 

The Standard of Identity (SOI) for yogurt was established in 1981. But now the SOI is changing and products may not meet new FDA standards; what you need to know to meet federal standards to use the term “yogurt” on the label.