Inclusions set a dairy product apart. In an increasingly crowded field, where everything from Greek-style yogurt to ice cream to flavored cheese spreads is fighting for shelf space and share of stomach, even a little edge goes a long way.
While it is common knowledge that “you can take any dairy product, add some inclusions and give it that extra flair that propels it above competitors,” said product developer Kevin W. Holland of Tree Top, Selah, Wash., what is not as obvious is which inclusions are most compatible with which dairy application — and under which processing and storage conditions.