This year, I am celebrating 25 years as a consultant to the U.S. dairy industry, and 20 years as a columnist for Dairy Foods magazine. 

Like a balloon ascending to the sky, most segments of the cultured dairy category — refrigerated yogurt and yogurt drinks, cottage cheese, cream cheese, sour cream, dairy dips, and whipped toppings — are going “up, up and away.”

Consumer demand for healthier beverages is not going away. Gut tolerability, the usage of prebiotic fibers and reduced-sugar options are expanding the usage of sweetener solutions that will reduce calories in yogurts, for example, while providing functional benefits.

Company’s vice president of scientific affairs talks about the connection between the microbiome and immune health, plus much more.

Probiotics are friendly microbes that safely enhance nutritional value in dairy products.

Consumers continue to seek functional products, while the ‘jury is out’ on hybrid products

While fermented foods and probiotics are trending, these nutrients have been essential in diets for 10,000 years. 

Consumer interest in the healthfulness of the foods they eat has been growing for some time. Moreover, there is evidence that the COVID-19 pandemic has only ramped up consumer interest in foods that deliver health benefits.

Higher diversity is the hallmark of a healthy gut microbiome. 

The drinks are packed with billions of live and active probiotics to help support gut health, plus are an excellent source of vitamin C, vitamin D and zinc to support the immune system, the company says.