Our dairy experts are heading to Austin, Texas, USA, on 18-19 April 2023 for the International Dairy Food Association’s Yogurt and Cultured Innovation and Ice Cream Technology Conferences.
Not only will our team be on hand across both events, to answer all of your dairy questions, but we will also be presenting keynotes on yogurt formulation and frozen dessert texture.
Our colleague Neeraj Kamath, Associate Principal Scientist in our Dairy & Plant Based Dairy Alternative Solutions team, will present on Formulating Yogurts to Meet U.S. FDA Recommended Guidelines for Healthy Food Designation. In his presentation, Neeraj will discuss how possible regulatory changes could impact existing yogurt formulations, and how manufacturers can best go about reformulating their products without compromising on the taste and texture that consumers love.
Across at the Ice Cream Technology Conference, Mark Robert, Director, Dairy Innovation, will present on The Architecture of Building Texture in Frozen Desserts. Consumers desire unique textures and indulgence from their frozen treats, and Mark will take audiences through some successful case studies of manufacturers using our ingredients, alongside processing know-how, to create unique eating experiences.
Remember to stop by our booth to speak to our team, who will be happy to answer your dairy-related formulation questions and sample our prototypes! We will have two reduced-sugar, low-fat strawberry yogurts to sample, one made with DOLCIA PRIMA® Allulose and PUREFRUIT™ Select Monk Fruit, to reduce sugar and provide a clean sweetness profile, as well as PROMITOR® Soluble Fiber to replace bulk and providing a good source of fibre. The other is formulated with SPLENDA® Sucralose and PROMITOR® Soluble Fiber, and both contain just 2 grams of added sugar and have less than 100 calories per gram.
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