Culinology - December 2017 - 11

exity
yogurt

The simple, clean label ingredient offers
product developers a perceived healthy
option for a variety of applications

T

he simplicity of refrigerated yogurt - it's
just milk fermented by specific bacterial
cultures - contributes to its versatility as a
culinary tool. Minimal processing, such as
drying and concentrating, converts refrigerated yogurt into a highly functional industrial
ingredient, expanding its application to everything from snack foods to meat sauces.
"Yogurt has a strong image as a clean
and natural food," said Kara Nielsen, vicepresident of trends and marketing, CCD
Innovation, Emeryville, Calif. "This wholesome
image carries over to products made with
yogurt, along with healthful probiotics that
are now implied with the mention of yogurt.
However, developers should ensure that
yogurts used in formulations indeed have a
clean label."

by Donna Berry
editor@sosland.com

Going Greek
Plain yogurt, regardless of fat content,
truly may be as simple as milk fermented
by Streptococcus thermophilus and
Lactobacillus bulgaricus, the two microorganisms collectively known as yogurt cultures.
Other bacteria may be added for different flavor profiles or health benefits. Additional approved ingredients include nonfat solids, stabilizers, fruits, flavors, colors and sweeteners.
No company knows this better than
Chobani, Norwich, NY, which in addition to
owning the No. 1 Greek yogurt brand in the
US, the company also operates Chobani
Café, with two locations in New York City and
one in Tomball, Texas. The menu showcases
its Greek yogurt as a prominent component
in items such as sweet and savory parfaits,
breakfast bowls and smoothies. Yogurt is
used to make labne, which is yogurt cheese.
Available plain, with herbs or smoked, labne

Photos by: ©Cherries - stock.
Adobe.com and ©Natalya
Levish- stock.Adobe.com

DECEMBER 2017 | Culinology |

11


http://www.Adobe.com http://stock.Adobe.com

Table of Contents for the Digital Edition of Culinology - December 2017

Culinology - December 2017
TABLE of contents
PRESIDENT’S letter - Change is the constant
Emerging Trends - Tapping into MOCKTAIL MANIA
HEMP heating up
INGREDIENT trends - The complexity of formulating with yogurt
MENU trends - Healthy indulgences
MEMBER profile - The spice girl
A regional voice in Culinology
EXPERT voices - INNOVATION pressures near boiling point
INDUSTRY NEWS
PETITS fours - THE NEW PLEASURE PARADIGM
NEWS bites
AD index
Culinology - December 2017 - Culinology - December 2017
Culinology - December 2017 - Culinology - December 2017
Culinology - December 2017 - 2
Culinology - December 2017 - TABLE of contents
Culinology - December 2017 - PRESIDENT’S letter - Change is the constant
Culinology - December 2017 - 5
Culinology - December 2017 - Emerging Trends - Tapping into MOCKTAIL MANIA
Culinology - December 2017 - 7
Culinology - December 2017 - HEMP heating up
Culinology - December 2017 - 9
Culinology - December 2017 - INGREDIENT trends - The complexity of formulating with yogurt
Culinology - December 2017 - 11
Culinology - December 2017 - 12
Culinology - December 2017 - 13
Culinology - December 2017 - 14
Culinology - December 2017 - 15
Culinology - December 2017 - 16
Culinology - December 2017 - MENU trends - Healthy indulgences
Culinology - December 2017 - 18
Culinology - December 2017 - 19
Culinology - December 2017 - 20
Culinology - December 2017 - 21
Culinology - December 2017 - 22
Culinology - December 2017 - 23
Culinology - December 2017 - MEMBER profile - The spice girl
Culinology - December 2017 - 25
Culinology - December 2017 - 26
Culinology - December 2017 - A regional voice in Culinology
Culinology - December 2017 - 28
Culinology - December 2017 - 29
Culinology - December 2017 - 30
Culinology - December 2017 - EXPERT voices - INNOVATION pressures near boiling point
Culinology - December 2017 - 32
Culinology - December 2017 - 33
Culinology - December 2017 - 34
Culinology - December 2017 - 35
Culinology - December 2017 - 36
Culinology - December 2017 - 37
Culinology - December 2017 - INDUSTRY NEWS
Culinology - December 2017 - 39
Culinology - December 2017 - 40
Culinology - December 2017 - 41
Culinology - December 2017 - 42
Culinology - December 2017 - 43
Culinology - December 2017 - 44
Culinology - December 2017 - 45
Culinology - December 2017 - PETITS fours - THE NEW PLEASURE PARADIGM
Culinology - December 2017 - 47
Culinology - December 2017 - 48
Culinology - December 2017 - NEWS bites
Culinology - December 2017 - AD index
Culinology - December 2017 - 51
Culinology - December 2017 - 52
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