Allergen-free crunchy flavor inclusions; Ginger arabeschi variegate adds spice, yellow hue; Crunchy praline pistachio inclusions; Plus More!

Moviegoers don’t flock to the latest installment of their favorite superhero franchise for deep musings on the human condition. By that same token, consumers don’t dive into salted-toffee truffle sundaes to jumpstart their diets. They do it because it’s fun.

Nuts, seeds, grains for yogurt products; Organic fresh-frozen fruit; Nut analog crunches like real nuts...

Nuts, chocolate, fruit and other inclusions can elevate dairy foods from ho-hum to top-shelf.

Tired after working out? Drink a little protein. Overweight? Fiber might help. Digestive issues? Try probiotics. By adding functional ingredients, formulators of dairy foods and beverages can make health-related claims.

Agrana Fruit U.S. developed five new combinations of steel-cut oat fruit preparations specifically for Greek yogurt.

Inclusion Technologies created an all-natural, non-GMO version of its 100% nut-free Nadanut nut analogs.

Formulating with fruit, nuts and chocolate helps dairy processors create innovative foods based on consumer needs. Inclusions can even solve processing issues, like avoiding chalkiness in calcium-fortified yogurts.

Fruits add color, fiber, vitamins and taste to yogurt, ice cream and beverages. Grains also add fiber and play an important role in formulating inclusions. As for nuts, they are a nutritional powerhouse in their own right.