Apple Pie Parfait by The YoCrunch Co. was named the most innovative cultured dairy product at a recent competition judged by dairy professionals. The yogurt-based dessert contains pieces of real apple and a cinnamon-crunch crust topping.

The parfait was one of two new cultured dairy products that received awards at the Milk and Cultured Dairy Products Symposium in April in Kansas City, Mo. The International Dairy Foods Association, Washington, D.C., organized the symposium.

“Yogurt-based desserts are a growing trend going into 2012, but pie without the crust just isn’t pie,” said Vanessa Teter, a product development manager at YoCrunch. “Our new Apple Pie Parfait, one of three in our Pie Parfait line, is the first yogurt in cups to offer real homemade pie taste complete with the satisfying crunch of crumbly crust.”

Orange Mandarin and Oats low-fat yogurt by Sensient Flavors LLC was named the most innovative prototype for milk or cultured dairy products. Sensient develops, manufactures and distributes flavors and fragrance systems that form the sensory foundation of thousands of consumer products worldwide.

The 2012 Milk and Cultured Dairy Products Symposium explored cutting-edge innovations in the use of ingredients, processing technology, analytical methods, packaging and product development for milk, dairy beverages and cultured products, such as yogurt, sour creams, buttermilk and cottage cheese.

The Most Innovative Dairy Products Competition was sponsored by TIC Gums.