Contact: Peggy Armstrong
Sponsored by TIC Gums
(Washington, D.C. - June 3, 2010) A low-fat yogurt that tastes like a fresh, peeled vegetable was named the most innovative new dairy product during a recent competition judged by dairy professionals. aMaMa®, Ltd. earned the International Dairy Foods Association's Most Innovative Milk and Cultured Dairy Products award for its carrot-flavored Vege'Yo'® Blended Yogurt, which is a low-fat, six-ounce yogurt that incorporates the company's vegetable purees and flavor bases.
"There is a natural synergy between the sweetness of fresh peeled carrots and the tangy richness of yogurt," said Meenakshi Bove, aMaMa® principal and CEO. "Blending vegetable purees with yogurt is proving to be a great success with children, health-conscious consumers and now with our peers in the dairy industry." Pictured in photo from left to right are Bove; Donna Klockeman, dairy food scientist, TIC Gums; and Patricia Hays, processing plant superintendent, aMaMa®, Ltd.
The competition was held at IDFA's Milk and Cultured Dairy Symposium, which took place May 24-26 in Rosemont, Ill. The competition was sponsored by TIC Gums to recognize creativity in dairy products.
"Discovering cutting-edge products like Vege'Yo'® makes sponsoring the Most Innovative Milk and Cultured Dairy Products contest exciting for us," said Donna Klockeman, Ph.D., dairy food scientist at TIC Gums. "Our dairy innovations continued into 2010 and so did our interest in supporting dairy innovators and the contest."
TIC Gums supplies a complete line of gums and stabilizers to the food industry.
The 2010 Milk and Cultured Dairy Symposium explored cutting-edge innovations in the use of ingredients, processing technology, analytical methods, packaging and product development for milk and dairy beverages and for cultured products, such as yogurt, sour creams, buttermilk and cottage cheese.
IDFA would like to thank TIC Gums, Cintas Corporation and Danisco USA Inc. for their sponsorship of the symposium, as well as the exhibitors for recognizing the importance of the symposium to the industry. The exhibiting companies were 3-M Company, Beneo-Orafti Inc., Bienca S.A., California Custom Fruits and Flavors, DuPont Qualicon, GEA Group, Lipid Nutrition, SPX Corporation and Tetra Pak.
Presentations will be available later this month at www.idfa.org.
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The International Dairy Foods Association (IDFA), Washington, DC, represents the nation's dairy manufacturing and marketing industries and their suppliers, with a membership of 550 companies representing a $110-billion a year industry. IDFA is composed of three constituent organizations: the Milk Industry Foundation (MIF), the National Cheese Institute (NCI) and the International Ice Cream Association (IICA). IDFA's 220 dairy processing members run more than 600 plant operations, and range from large multi-national organizations to single-plant companies. Together they represent more than 85% of the milk, cultured products, cheese and frozen desserts produced and marketed in the United States. IDFA can be found online at www.idfa.org