Yogurts made with specialty milks offer the great nutritional properties of dairy, but they may also offer better digestibility to the consumers that need it.
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.
In my history with this column, I have written about traditional fermented dairy topics like yogurts, sour cream, kefirs, and the ingredients they use.
Whether it is your favorite spoonable or drinkable yogurt, cottage cheese, cream cheese spread, or a sour cream-topped baked potato, we all enjoy eating cultured products. However, we often overlook their potential as ingredients in many of the foods we enjoy every day.
The Standard of Identity (SOI) for yogurt was established in 1981. But now the SOI is changing and products may not meet new FDA standards; what you need to know to meet federal standards to use the term “yogurt” on the label.
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.
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.