K.J. Burrington

Kimberlee (K.J.) Burrington is director of training, education and technical development for the American Dairy Products Institute.
Articles

ARTICLES

honey and yogurt

Slash sugar in yogurt

Ingredient suppliers have a number of tools to help with sugar-reduction goals.
K.J. Burrington
April 22, 2022

There were over 2,000 new cultured products introduced worldwide in the past two years with a reduced-, low- or no-added-sugar claim, according to Innova Market Insights’ new product database. 


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Leverage milk’s inherent benefits

There are components of milk that contribute to immunity, and culturing milk adds even more to its immune health contributions.
K.J. Burrington
January 19, 2022

Immune health has never been more important than it is today. Cultured dairy products are uniquely positioned to address this important health trend. 


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Enhance nutrition in cultured dairy products

Vitamins, minerals and prebiotics spell opportunity.
K.J. Burrington
November 22, 2021

Looking at the top 10 list of health positioning for new yogurt products worldwide over the last two years (based on a report from Innova Market Insights), it is a bit surprising that “no-/low-/reduced-fat” tops the list, with “high source of protein” coming in a close second.


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Hit your target texture for cultured dairy products

Understand the impacts that processing conditions and added ingredients can have on a cultured dairy product’s texture.
K.J. Burrington
August 26, 2021

Although many consumers would say that “flavor rules,” texture is close behind. When it comes to cultured dairy products, smooth and creamy is always the target, and textural attributes such as grainy, gel-like, shrunken, weak or ropy are typically considered defects.  


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Tap into the capabilities of bacterial cultures for dairy

Many of today’s cultures, especially for yogurt, can also provide mild flavors and thick, creamy textures.
K.J. Burrington
May 7, 2021
Bacteria have never had a greater role in cultured dairy products than today. It used to be that companies purchased cultures only for the types of flavors and rate of acid production needed, but now they can add texture development and health benefits to the list.
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Ingredients enhance cultured dairy products

New technologies result in ingredients that provide texture, flavor or nutrition.
K.J. Burrington
November 20, 2020
Though many people would say there is a lot of creativity and art involved in the development of cultured products, we all know there is a lot of technology built into the products we have today.
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Formulating high-protein drinkable yogurts

Follow a few tips and pay attention to the protein chemistry.
K.J. Burrington
August 25, 2020
One of the ways to add differentiation and consumer appeal to a fermented dairy drink is to increase the protein content. But adding protein to any cultured product typically results in an increase in viscosity.
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There’s opportunity in specialty yogurts

Such yogurts reflect trends found in many other food categories
K.J. Burrington
February 24, 2020
Like all other food categories, the yogurt market is creating new products to attract more consumers. Although there is no definition for these "specialty yogurts," they typically reflect trends found in many other food categories, including international styles, indulgent and botanical flavors, added protein and fiber, sugar reduction, artisanal recipes and more.
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