Cultures/Enzymes / Dairy Foods Columnists
Dairy innovations

Dairy and cultures make a powerful beverage duo

Concentrated milk or whey protein ingredients are often added to cultured dairy beverages to boost the protein level and to contribute to viscosity and mouthfeel.

August 18, 2013
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Greek introductions continue to dominate growth in the yogurt category, but the other cultured segment to watch is drinkable yogurt. Volume sales in 2012 were 211 million pints and the latest IRI data for 2013 showed yogurt drinks experiencing double-digit growth in the United States.
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