“During the pandemic, much of our attention has been centered around supply. The lower number of launches in the last two years compared to pre-pandemic years shows the sacrifices made in terms of new product innovation,” says Erika Gayhart, associate marketing manager-food cultures and enzymes at Chr. Hansen Inc., who will speak on “Global and Micro Trends Shaping Innovation in Cultured Dairy” on March 29th at the International Dairy Foods Association’s Yogurt & Cultured Innovation Conference. “As we draw closer to the eventual end of this era, more companies will resume launching new innovative products. Now is a great time to consider what your next product will be. At Chr. Hansen, we have been paying close attention to consumer and processor behaviors, gathering insights from all over the world. In this talk, we will be looking at some of the global trends we’ve identified that may draw inspiration for your own brand.”
For more information on the conference, link HERE.
2. Effects of Stays: However, because the 1981 yogurt standard of identity final rule remains in effect, the stays themselves do not necessarily allow yogurt to be formulated in a way consistent with IDFA’s proposed modifications to the rules. Specifically, consistent with the 1981 rule:
- Cream may not be added after culturing (if added, it must be included in the culturing process).
- The overall 3.25% minimum milkfat requirement remains in effect.
- Ultrafiltered milk may not be used as a basic dairy ingredient (though it may be used as an optional dairy ingredient).
- For titratable acidity (TA), there is currently no requirement in effect. This is because the 1981 rule established a TA requirement, but it was stayed after an objection was filed in 1982. The 2021 rule established a different TA requirement, but this too has now been stayed.