What: FREE Webinar
When: ON DEMAND
The Future of Cultured Dairy Products
In recent years, the cultured dairy product space has been awash with innovation. New formats, flavors and even convenience-minded packaging are adding excitement to the category — and paving the way to a bright future.
Join Dairy Foods for a May 17 webinar outlining the drivers and technical advances opening up opportunities within the cultured dairy products arena.
Providing an overview of current and emerging trends in the category will be Larry Rosenberg, national account manager and imported cheese specialist for Savencia Cheese USA, New Holland, Pa., and a Certified Cheese Professional (American Cheese Society). He will discuss the reasons the category is expanding and explore the differences among different types of products in the market today, including quark, Labneh, crème fraiche, sour cream and more.
Presenting on the technical side will be Kimberlee J. (KJ) Burrington, dairy ingredient and cultured products coordinator for the University of Wisconsin’s Center for Dairy Research in Madison. Rising consumer interest in high-protein diets has led to a significant increase in the development of new dairy ingredients in the United States. Burrington will discuss what dairy processors need to know before using such ingredients in yogurt and other cultured dairy products.
- Gain an understanding of the drivers and technical advances behind the cultured dairy product category’s continuing expansion
- Learn about the differences among the different types of cultured dairy products currently available in the market
- Learn about new dairy ingredients and their potential for use in yogurt and other cultured dairy products