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.
Sunny-tasting fruits and fibrous nuts exemplify health and flavor in dairy products, including.ice cream, cheese, milk and yogurt. Because of their healthy halo, nut products are projected to reach $8.9 billion by 2027, according to Research and Markets.