Traditional desserts are described as rich, indulgent, full-fat treats, something not to be consumed daily, better kept for a special occasion. Around the world, there exists the category of desserts referred to as chilled dairy desserts. Typically quite perishable, and usually high in calories, chilled dairy desserts have never become very popular in the United States . . . until now.
Dairy Foods magazine has talked with six global suppliers of ingredients used in the manufacture of such chilled dairy desserts. They all have experience with formulating such products, primarily through their European research and development offices.