K.J. Burrington

The New Dietary Guidelines for Americans 2025-2030 emphasize three goals: 1) Eat the right amount; 2) Prioritize protein at every meal; and 3) Include dairy, even full-fat options without added sugars. Gut health is also highlighted, and KJ Burrington notes that cultured dairy products meet these criteria.

A quick look at the composition of some cultured dairy products shows that they are well designed for GLP-1 diets. High-protein yogurts, including skyr and Greek yogurt, are the first products that comes to mind.

High protein isn’t enough anymore in the yogurt category. Other necessary claims include zero sugar or no added sugar, lactose free, contains probiotics, clean label, and even high fiber. High-protein yogurts make up about 67% of the yogurt market. But formulating high-protein yogurts can be a challenge, explains KJ Burrington.

Most consumers consider yogurt a nutritious food because it is a cultured dairy product that contains live and active cultures. 

If you are thinking about developing a new cultured product, then it’s important to revisit the FDA Standards of Identity (SOI). 

Why do we do research on yogurt or any other dairy product? Certainly, the yogurt companies have everything figured out when it comes to making good yogurt… 

The words “fermented” and “dairy” have strong links to nutrition and health that have stood the test of time. But like many foods, we continue to discover nutritional properties found in fermented dairy products that benefit our health throughout life.

The consumer appeal of cultured dairy products is strong given the number of products and product diversity available today. 

Sour cream is a cultured product that doesn’t get a lot of press. It is also a dairy product that we often take for granted because we think it is limited to very traditional uses, such as baked potato topping, or served with chili, tacos, and a base for dips. 

A review of new yogurts introduced in the market over the past two years from the Innova Market Insights database shows examples of products made from goat, sheep, and A2/A2 milks in North America.