What happens when a good-for-you food like yogurt turns into a candy bar? My brain churns when I think of the desecration of this pure dairy food and two of my personalities come out. This month, Red State Jim and Blue State Jim share their points of view.
Consumer’s acceptance of the idea that yogurt, a fermented (cultured) milk, is “good for you” has been so widespread that it has attracted other marketers who are trying to figure out how to capitalize on its popularity.
Join Prof. Phillip S. Tong and Thierry Saint-Denis in this free hour-long webinar exploring how cultured milk products fit consumer interests, the demand for high-protein and full-fat dairy foods, development and formulation of products, adjusting to consumer feedback and more. Read More
Cornell Dairy Foods Extension is pleased to offer The Advanced Science of Yogurt and Fermented Dairy Product Workshop, June 16-18, 2015. We will cover advanced topics in the development and creation of high quality cultured dairy products.