Contact: Peggy Armstrong
(202) 220-3508
parmstrong@idfa.org
Sponsored by TIC Gums
(Washington, D.C. – June 5, 2013) Two new cultured dairy products – luscious lemon yogurt and Greek maple yogurt – were named the most innovative dairy products this year at a recent competition judged by dairy professionals. In addition, spiced fig hazelnut was named the top prototype flavor in the Most Innovative Dairy Products Competition, sponsored by TIC Gums.
The awards were presented at the International Dairy Foods Association's Milk and Cultured Dairy Conference, which took place May 22-23 in Indianapolis, Ind.
Luscious Lemon FrutUp
Luscious Lemon FrutUp by Muller Quaker Dairy was named the most innovative cultured dairy product. “The creamy low-fat yogurt is topped with a luscious layer of fragrant fruit mousse that really is a refreshing taste treat,” said Cary Frye, IDFA vice president of regulatory and scientific affairs, who hosted the conference.
The Quaker division of PepsiCo and Germany's Theo Muller Group, the largest privately held dairy business in Germany, entered the U.S. market with European-style premium yogurts in July 2012 with its joint venture Muller Quaker Dairy.”
Green Mountain Creamery Greek Maple Yogurt
Commonwealth Dairy, LLC, captured the title of most innovative Greek yogurt, a new category this year, for its Green Mountain Creamery Greek Maple Yogurt. “We are incredibly excited by this news,” said Thomas Moffitt, president of Commonwealth Dairy. “Our Maple Greek Yogurt is made with just two simple ingredients: nonfat strained Greek yogurt and pure maple syrup. It is our best seller that more and more people are noticing.”
Based in Vermont, Commonwealth Dairy, LLC, is a joint venture between Ehrmann USA, the U.S. subsidiary of Ehrmann AG, and Commonwealth Yogurt.
Spiced Fig Hazelnut
Spiced Fig Hazelnut by Sensient Flavors LLC was named the most innovative prototype flavor for milk or cultured dairy products. Sensient develops, manufactures and distributes flavors and fragrance systems that form the sensory foundation of thousands of consumer products worldwide.
The 2013 Milk and Cultured Dairy Conference explored cutting-edge innovations in the use of ingredients, processing technology, analytical methods, packaging and product development for milk, dairy beverages and cultured products, such as yogurt, sour creams, buttermilk and cottage cheese.
IDFA would like to thank the symposium sponsors, Dupont, Fruit Crown and TIC Gums, as well as the exhibitors, for recognizing the importance of the symposium to the industry. The exhibiting companies were California Custom Fruits and Flavors, Inc.; Bio Vittoria, Provitas, Sensient Flavors and Separators.
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The International Dairy Foods Association (IDFA), Washington, D.C., represents the nation's dairy manufacturing and marketing industries and their suppliers, with a membership of 550 companies representing a $125-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 percent 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.