Big new trends in cultured dairy have already begun to pop up in the cold case. According to Dairy Foods magazine, bold and savory flavors, drinkable yogurts and an increase in whole-milk cultured dairy products are only a few of the latest products catching on with consumers.
Several of these new trends and innovations will soon have the chance to take top honors in the Innovative Products Contest during IDFA’s Milk and Cultured Dairy Products Conference, May 24-25 in Indianapolis. The annual contest is co-sponsored by IDFA and Dairy Foods.
“Look down the dairy aisles and you will find a slew of new options — drinkable yogurts and kefirs in unique flavors, creative yogurt mix-ins, flavors that play with sweet and spicy, and several whole-milk yogurts, kefir and cottage cheeses,” said Sarah Kennedy, managing editor of Dairy Foods magazine.
The two-day event is designed to offer the newest developments in the sciences, ideas and technology of milk and cultured dairy. Attendees will sample a variety of new products and vote for their favorites in three categories: Most Innovative Cultured Dairy Product, Most Innovative Milk or Dairy Beverage and Most Innovative Milk or Cultured Dairy Prototype Flavor.
“The contest has always been a popular part of the conference and has showcased the creativity of milk and cultured dairy companies now for nearly a decade,” said John Allan, vice president of regulatory and international affairs. “It’s an enjoyable way to get a clear picture of the latest developments in the market and sample the best new flavors, textures and products.”
All attendees are invited to send one entry per company for each contest. To submit a product for the contest, complete and email the entry form to Maria Velasco, IDFA meetings coordinator and registrar, at email@example.com.
Registration for the Milk and Cultured Dairy Products Conference is available here.