Dairy processors can make high-protein yogurts with various ingredients, processes and equipment. What’s best? That’s a hard question to answer because the options have their own pros and cons.
Dairy processors can make high-protein yogurts with various ingredients, processes and equipment. What’s best? That’s a hard question to answer because the options have their own pros and cons.
Greek yogurt is dominating the cultured dairy category and has pushed conventional yogurt to the forefront. Other food processors use the cultured products as ingredients in snacks and cereals, and consumers use the yogurts in recipes.
Greek yogurt is leading the way in new product innovations and helping to keep yogurt on everyone’s radar. Processors continue to introduce new yogurt flavors in Greek and regular, and many are finding new ways to incorporate yogurt into other foods.
Yasso, owned by Apollo Food Group LLC., Boston, launched three new flavors — coconut, mango and vanilla bean — to its line of frozen Greek yogurt bars.