Cucumber Dill Cottage Cheese and Caramel Apple Flavored Milk were winners in the Most Innovative Dairy Products Competition. The awards were presented at the International Dairy Foods Assn.'s Milk and Cultured Dairy Conference, which took place May 20-21.
HP Hood’s Cucumber Dill Cottage Cheese was named the most innovative cultured dairy product. Caramel Apple Flavored Milk, a prototype submitted by SensoryEffects Flavor Systems, won in the Most Innovative Milk or Cultured Dairy Prototype category. SensoryEffects is a flavor company serving the dairy industry.
“The competition for new products and prototype flavors provide great insight into the creative approach that milk and cultured dairy companies and flavoring suppliers are using to create new flavors and products,” said John Allan, vice president of regulatory affairs for IDFA. The competition was sponsored by TIC Gums.
The 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.
