Flavored Milk, Cottage Cheese Earn Innovative Dairy Product Awards

Flavored Milk, Cottage Cheese Earn Innovative Dairy Product Awards

Caramel apple flavored milk and cucumber dill cottage cheese take home top innovation prizes

Two new milk and cultured dairy products – cucumber dill cottage cheese and caramel apple flavored milk – were named the most innovative dairy products in the Most Innovative Dairy Products Competition.

The contest was presented in conjunction with the International Dairy Foods Association's Milk and Cultured Dairy Conference, May 20-21, in in Indianapolis, Ind. The contest was sponsored by TIC Gums, an advanced texture and stabilization solutions company.

Most Innovative Milk or Cultured Dairy Product
HP Hood's Cucumber Dill Cottage Cheese was named the most innovative cultured dairy product.

Contest sponsor Donna Klockerman, TIC Gums, Inc., (far left) and IDFA’s John Allan (far right) pose with winners Katie Mason, HP Hood, LLC and Angela Spihlman, SensoryEffects.

"Hood has a history of bringing new, high quality flavors to the cottage cheese category in New England," said Sarah Barrow, HP Hood spokesperson. "This flavor, cucumber and dill, provides an opportunity to continue that history of innovation while adding unique, savory flavors to the category."

Most Innovative Milk or Cultured Dairy Prototype Product
A newly developed, yet-to-be-released Caramel Apple Flavored Milk, submitted by SensoryEffects Flavor Systems, was named Most Innovative Milk or Cultured Dairy Prototype Product. SensoryEffects is a flavor company serving the dairy industry.

"This winning flavored milk prototype leverages our strength of hybrid flavor combinations and is just one example of an extensive library of products available to meet demand for flavored milk and cultured dairy innovation," said Mike Smith, technical director at SensoryEffects. "We provide innovative product development and solutions to support our customers and drive demand for dairy consumption."

Related: Chocolate Milk Ban Could Bring Unintended Consequences

The 2014 IDFA Milk and Cultured Dairy Conference explored cutting-edge innovations in the use of ingredients, culture selection, processing technology, packaging and product development for milk, dairy beverages and cultured products, such as yogurt, sour creams, buttermilk and cottage cheese.

Expert speakers also provided insight into key regulatory issues on probiotics benefits and claims, changes to nutrition labels and the U.S. Food and Drug Administration's implementation of the Food Safety Modernization Act.

Source: IDFA

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