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Cultured Dairy Opportunities

As consumers increasingly

look for products to

improve their health

and wellness, food and beverage

companies can leverage the natural

wholesomeness of cultured dairy

products to provide flavorful,

innovative solutions that support

their active lifestyle or meet their

needs for convenience.

Unique innovations are already

driving incredible growth in the

cultured dairy segment, including

an explosion of new Greek yogurt

products, kefir drinks (a fermented

product containing a much larger

amount of probiotics and yeasts compared

with yogurt), healthy yogurt-based

smoothies and more portable,

convenient packaging that appeals to

today’s on-the-go consumer. In fact,

2012 category sales for yogurt alone

were $50.9 billion worldwide.

“We know consumers are

increasingly seeking products that

offer multiple benefits or fusions

of benefits, and they are less willing

to compromise in their choices,”

says Alan Reed, executive vice

president of strategy, insights and

planning, Innovation Center for

U.S. Dairy, Rosemont, IL.

“Innovation in the yogurt category

has allowed the consumer to meet

several needs—nutrition, digestion,

flavor, variety and more—with a

single product.”

For your healthNutritional benefits of cultured dairy

products abound and find great appeal

with today’s label-conscious consumer.

Active adults, kids and an aging

population all can benefit from the

good to excellent sources of protein

The nutritional benefits of cultured dairy products.

Opportunities for innovation in the cultured dairy category.

Regulations governing the production of yogurt.

Editors’Review

By BILL GrAveS

Contributing editor

58 Food Product Design September/October 2013

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found in cultured dairy products—

which provide a range of 5 to 23 grams

of protein per 8 oz., based on the

product—as well as other important

nutrients in dairy, including potassium

and calcium. Starting off the day with

a protein-packed breakfast can help

build a higher-protein diet, which in

turn can help promote satiety.

All yogurts, by regulation, must be

fermented by the starter microorganisms

Lactobacillus bulgaricus and Streptococcus

thermophilus. Yogurt products also may

contain probiotics, which are live

microorganisms that, when consumed

in adequate amounts, can provide

health benefits. A growing body of

science indicates that individual

probiotics can affect certain aspects of

health, including digestive health.

Probiotic cultures that are often

added to yogurts are strains of L.

acidophilus, Bifidobacteria and L. casei.

“Research has shown that cultured

dairy is one of the most effective

ways to deliver probiotics for digestive

health benefits. Consuming probiotics

with dairy products, for example, can

increase the chance they will survive

digestion,” says Greg Miller, Ph.D.,

president, Dairy Research Institute

Rosemont, IL.

In addition, cultured dairy products

are often easier for those with lactose

intolerance to digest because the

starter cultures contain the enzyme

lactase, which breaks down lactose

into its respective monosaccharides.

Who’s Eating Yogurt?Adults

Adults 65+ are most likely to eat as part of an in-home main meal

Ages 35-44 and 45-54 carry yogurt away-from-home most frequently, often as a meal replacement

Total Yogurt Eatings

Females consume

52%

Males consume

25%

Children under 6 skew highest for total yogurt consumption

Teenagers are least likely to consume yogurt and make

up only 4% of eatings

Source: NPD National Eating Trends; 3 years ending November 2012 — consumption data

60 Food Product Design September/October 2013

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Opportunities for innovationGrowing consumer interest in

healthy, portable, convenient food and

beverages has played an important

role in the growth of cultured dairy.

On-the-go liquid breakfasts are

rapidly growing in popularity. These

products are convenient and appeal to

a wide range of consumers, providing

a fast and easy breakfast without

sacrificing nutrition.

Food and beverage product

developers can look at the

numerous innovations in Europe

for inspiration. Western Europe’s

popular quark is made by warming

soured milk until the desired degree of

denaturation of milk proteins is met,

and then straining it to separate the

curd from the whey. It has a smooth

texture with a tangy taste similar

to cottage cheese. In Iceland, skyr is

a fresh, skim-milk cheese product,

similar to strained yogurt, but contains

no fat. Because it is strained, it requires

more milk to produce than traditional

yogurt, and the end product has

higher levels of protein and calcium.

In France, fromage frais is growing in

popularity. This creamy soft cheese is

made with whole or skim milk and

cream. It has the consistency of cream

cheese but is lower in calories and

cholesterol.

In the U.S. dairy market, yogurt

drinks containing fruit juice or cereal

are growing in popularity. These

types of beverages have long been

consumed in Europe for breakfast or

for snacking. Products such as skyr,

fromage frais and quark are similar

to Greek yogurt for people looking

for thick and creamy yogurts. Eating

yogurt as a dessert is also a growing

trend for those looking for healthy

Yogurt U.S. Standards of Identity

Yogurt• Milkfat – not less than 3.25 %

• Milk Solids Not Fat – not less than 8.25 %

Lowfat Yogurt• Milkfat – not less than 0.5 % or more than 2 %

• Milk Solids Not Fat – not less than 8.25 %

Nonfat Yogurt• Milkfat – less than than 0.5 %

• Milk Solids Not Fat – not less than 8.25 %

Source: FDA’s Standard of Identity for Yogurt (21 CFR Part 131.200), Lowfat Yogurt (21 CFR Part 131.203) or Nonfat Yogurt (21 CFR Part 131.206).

Source: NPD National Eating Trends; 2 years ending November 2012 — consumption data

In-HomeMain Meals

In-HomeSnack

Carried Meals& Snacks

Yogurt Occasions

63%

22%

15%

Growing consumer

interest in healthy,

portable, convenient

food and beverages has

played an important

role in the growth of

cultured dairy.

62 Food Product Design September/October 2013

dessert options. Delivering cultured

dairy in different formats, such as on

sticks, bars and in different shapes,

appeals to children as well as adults.

Also, experimenting with different

textures by adding cereals, fruits, herbs

or seeds has a promising future in

cultured dairy products.

Cultured dairy remains a wide-open

field of opportunity for product

developers to formulate new innovations

to meet the needs of today’s consumers.

Advances in technology, processes and

packaging, as well as investments in

research and development, can benefit

food and beverage companies as they

continue to identify opportunities for

product development.

Bill Graves, senior vice president, product

research, Dairy Research Institute, is

responsible for all aspects of product

research. He provides technical expertise

and counsel in the areas of dairy product,

ingredient and packaging technology, along

with dairy product quality and safety.

The Innovation Center for U.S. Dairy

offers consumer insights, and the Dairy

Research Institute—with support from

the National Dairy Foods Research

Centers—provides food and beverage

companies with research and technical

insights, as well as access to pilot lab

facilities. These resources have been

developed under the leadership of the

dairy checkoff. For assistance with

developing new innovative products,

contact dairy technical support at

techsupport@innovatewithdairy.com.

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Blueberries are synergistic with cultured dairy products, according to the U.S. Highbush Blueberry Council, Folsom, CA. Their mild, sweet flavor is compatible with such products, and the tiny fruit can add nutrients and color, as well. Blueberries are available year-round in a variety of forms to suit a range of applications. In yogurt products, IQF blueberries can be ground directly into the mix to impart flavor, and the blueberry skin adds texture and a sense of the “real thing.” Blueberry purée can add color throughout yogurt, or can be used as a swirl.

Blueberry juice and blueberry purée provide color, smooth texture and distinctive flavor in cultured dairy beverages, frozen desserts and yogurts. The juice and purée are also available in a range of consistencies, from liquid to paste and everything in between, to meet formulation needs. The following chart offers more information on blueberry products and their use in cultured dairy formulations. —The Editors

Product Process Characteristic/Application

Single Strength Purée *Fresh blueberries> crushed> finished> pasteurized or cold filled in containers> frozen.

Brix: 8.0 - 13.0pH: 2.8 - 3.5>Used in, sauces, flavorings and fillings.

Purée Concentrate *Fresh blueberries> crushed> heat/enzyme treated> vacuum concentrated> pasteuried > packaged > frozen.

Brix Ranges: 20, 37, 40pH: 2.8 - 3.4>Juices, sauces, blends.

Single-Strength Juice *Fresh berries> crushed> pressed> filtered> pasteurized> packaged> frozen.

Brix: 8.0 - 12.0pH: 2.8 - 3.4>All natural fruit juices.

Juice Concentrate *Fresh blueberries> crushed> heat/enzyme treated> vacuum concentrated> packaged> frozen.

Brix: 45.0, 65.0pH: 2.1 - 2.7>Fruit juices and sauce flavor.

Blueberry Formats to Meet Dairy Manufacturer Needs

Source: U.S. Highbush Blueberry Council

Reproduced with permission from Food Product Design, September/October 2013. ©2013 Virgo Publishing. All Rights Reserved. For electronic usage only. Not to be printed in any format.

64 Food Product Design September/October 2013