Tired after working out? Drink a little protein. Overweight? Fiber might help. Digestive issues? Try probiotics. By adding functional ingredients, formulators of dairy foods and beverages can make health-related claims.

Agrana Fruit U.S. developed five new combinations of steel-cut oat fruit preparations specifically for Greek yogurt.

Inclusion Technologies created an all-natural, non-GMO version of its 100% nut-free Nadanut nut analogs.

Formulating with fruit, nuts and chocolate helps dairy processors create innovative foods based on consumer needs. Inclusions can even solve processing issues, like avoiding chalkiness in calcium-fortified yogurts.

Fruits add color, fiber, vitamins and taste to yogurt, ice cream and beverages. Grains also add fiber and play an important role in formulating inclusions. As for nuts, they are a nutritional powerhouse in their own right. 

Blueberries are easy to formulate for dairy products from ice cream, yogurt and frozen desserts to cheesecakes, smoothies, drinkable yogurts and milkshakes.