We have long commented on the technical and economic challenges of formulating specialty products such as Greek-style and similar hybrid frozen desserts. These challenges include ingredient options/selection, formulation, mix making, whipping/freezing, handling/flow characteristics, compatibility with the rigors of heat shock and desirable sensory properties.
Applying other popular good-for-you concepts (such as high-protein) to frozen dairy desserts is similarly daunting and may require multiple approaches to be considered concurrently to insure that all consumer expectations are satisfied. Those expectations include desirable eating qualities reflected in body (bite and chew), texture (smoothness, creaminess and richness) and, ultimately, flavor.