Food research and development professionals are always seeking ingredients to incorporate into new products that will meet the latest consumer food trends. Today’s consumers want “value” – which translates to mean convenient, healthy, sustainable and tasty. Additionally, consumers want foods that have ingredient labels with a short list of words that are familiar and easily understood.
Unless you live in a cave, you know that yogurt and other fermented milk products are generally viewed very favorably using today’s consumer value criteria: