Articles by K.J. Burrington

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.

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.

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.

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.

The concern about shelf life is a reality for every food product. Most companies would like to add some time to the current shelf life while maintaining channel flexibility and acceptable sensory properties.

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.

Clean label is a trend that is here to stay. Some of the more common attributes associated with clean label include minimally processed, sustainable, simple and fewer ingredients, organic, non-GMO and "free from" claims regarding artificial colors and flavors, preservatives and more.

The yogurt category includes a growing list of diverse products, many of which use dairy ingredients to contribute to their nutrition and overall sensory experience.