Five years ago, it wasn’t possible to create a shelf-stable, low-pH dairy beverage. But today’s pectins allow for this use, as well as many others. These drinkable yogurts, milk-juice blends and other drinks often appeal to modern consumers’ desire for healthfulness and convenience. According to Mintel, 43% of Americans agree that living a modern lifestyle makes it very difficult to be healthy.1 Technical advancements in pectin have made these low-pH, label-friendly dairy beverages possible.