What: FREE Webinar
When: ON DEMAND
Sugar Reduction, Acid Whey Reuse Spell Opportunity in Cultured Dairy Products
The future looks bright for cultured dairy products, with a 2018 publication from Wise Guy Reports forecasting a compound annual growth rate of 7.4% globally between 2018 and 2022. But processors need to tap into current and emerging trends in new product development to get their fair share of that growth.
This webinar will examine the continuing trend toward sugar reduction in yogurt. It will also discuss opportunities for acid whey/lactose utilization within the cultured dairy products space.
- Gain an understanding of the drivers behind sugar reduction in yogurt
- Learn how to reduce sugar content in yogurt without adversely impacting taste
- Discover innovative ways to utilize acid whey and lactose