A low-fat yogurt that tastes like a fresh, peeled vegetable was named the most innovative new dairy product during a recent competition judged by dairy professionals.

A low-fat yogurt that tastes like a fresh, peeled vegetable was named the most innovative new dairy product during a recent competition judged by dairy professionals. aMaMa Ltd., earned the International Dairy Foods Association’s Most Innovative Milk and Cultured Dairy Products award for its carrot-flavored Vege’Yo’ Blended Yogurt, which is a low-fat, 6-ounce yogurt that incorporates the company’s vegetable purees and flavor bases.

“There is a natural synergy between the sweetness of fresh peeled carrots and the tangy richness of yogurt,” said Meenakshi Bove, aMaMa principal and CEO. “Blending vegetable purees with yogurt is proving to be a great success with children, health-conscious consumers and now with our peers in the dairy industry.” The competition was held at IDFA’s Milk and Cultured Dairy Symposium, which took place May 24 to 26 in Rosemont, Ill. The competition was sponsored by TIC Gums to recognize creativity in dairy products.

“Discovering cutting-edge products like Vege’Yo’ makes sponsoring the Most Innovative Milk and Cultured Dairy Products contest exciting for us,” said Donna Klockeman, dairy food scientist at TIC Gums.

IDFA would like to thank TIC Gums, Cintas Corp., and Danisco USA Inc. for their sponsorship of the symposium, as well as the exhibitors for recognizing the importance of the symposium to the industry. The exhibiting companies were 3-M Company, Beneo-Orafti Inc., Bienca S.A., California Custom Fruits and Flavors, DuPont Qualicon, GEA Group, Lipid Nutrition, SPX Corporation and Tetra Pak.

Presentations are available at www.idfa.org.