K.J. Burrington

Overcoming challenges of plant-based hybrids

The rise of flexitarianism among consumers has led to diversification and innovation in the category.

K.J. Burrington

December 28, 2022

The rise of flexitarianism among consumers has led to diversification and innovation in the category.

How to prevent common product defects

Being aware of the sources of the problem in cultured products will help prevent the problem from occurring.

K.J. Burrington

September 13, 2022

Being aware of the sources of the problem in cultured products will help prevent the problem from occurring.

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.

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.

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.

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.

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.

Think outside traditional cultured dairy flavors

There has never been a better time for adding some flavor excitement to cultured products.

K.J. Burrington

January 29, 2021

One of my favorite sweet flavors is passion fruit. I discovered it on a trip to Australia in 2016 - the most popular yogurt flavor in that country is passion fruit.

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.

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.