The shelf-stable pouch product contains a microgel vitamin and mineral complex that includes immune-boosting ingredient.Ĭottage cheese has seen an uptick in sales thanks to single-serve flavorful innovations. The company gave attendees at the Natural Products Expo West show a sneak peek at its Immunity Super Boost Strawberry Lowfat Yogurt on the Go. Lassi is prepared at a lower temperature for a longer period of time - as compared to traditional yogurt - yielding a smooth and intensely flavorful product.

Orlando-based DAH!, a company that manufactures India-inspired yogurts known as lassi, is offering probiotic-rich, 7-oz single-serve yogurt smoothies in Alphonso mango and vanilla cardamom flavors.

The company also released a new 30-oz size of its best-selling skyr products - whole milk and low-fat plain - to encourage home cooks to boost the protein content of recipes. The company uses authentic heirloom cultures that were used a century ago to convert milk into skyr to fuel the Vikings. In the traditional low-fat milk line, there’s a berry medley containing a blend of raspberries, strawberries and cranberries with a hint of blueberry and pineapple. In the Extra Creamy (whole milk) category, there’s honey apricot and passion fruit mango. Icelandic Provisions, New York City, is expanding its single-serve skyr line with four new varieties. Lactase enzyme is added to eliminate lactose for those with lactose sensitivities or intolerances. Probiotics and prebiotic fiber (chicory root inulin) are added to boost the yogurt’s healthful halo. The cup-set yogurt comes in plain and vanilla varieties and is made from A2A2 whole milk produced by local cows that are fed grass 210 days of the year. Penn Dairy, Winfield, Pa., recently rolled out Orontes A2A2 Mediterranean Yogurt.

It is also slow crafted using a fermentation process that is up to five times longer than traditional yogurt to create a thick, creamy texture reminiscent of ice cream. The product is made from a unique blend of dairy cultures that offers a milder taste experience than the slightly sour flavor of traditional yogurt. The company, which once owned Häagen-Dazs ice cream, now is licensing the brand and bringing it to the yogurt department with the debut of Häagen-Dazs Cultured Crème. The dairy blend is made of pasteurized ultra-filtered nonfat milk, pasteurized milk, milk fat, high-oleic sunflower and/or avocado oil, and is sweetened with sucralose. For example, under its :ratio Keto brand, there’s a dome-container product that contains a cultured dairy blend in the bottom and a crunchy granola mix on top. Instead, it avoided use of the term yogurt and relied on unregulated vernacular. General Mills, Minneapolis, was one player that did not wait around for the yogurt standard to be modernized.

The US Food and Drug Administration issued that final rule on April 13, 2023, providing formulators with more flexibility to take advantage of advancements in ingredient technology. Another challenge was the pending federal revisions to yogurt’s standard of identity. In 2022, many yogurt marketers were faced with supply chain issues, and it took all their efforts to keep up with orders, which is why innovation was put on the back burner. Per capita annual yogurt consumption jumped from a mere 7 pounds in 2001 to 13.6 pounds in 2011 to 14.3 pounds in 2021, according to the US Department of Agriculture Economic Research Service. Data show that consumption of yogurt continues to grow year-after-year as more consumers learn to appreciate the value of this high-protein food that often boasts immune-boosting benefits because of probiotic culture content. That’s because consumers cannot get enough yogurt.

Tillamook ice cream container size