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 2014 Most Innovative Dairy Products Competition, hosted by the International Dairy Foods Association.
The awards were presented at IDFA’s Milk and Cultured Dairy Conference, which took place May 20-21 in Indianapolis, Ind. The competition was sponsored by TIC Gums, a leader in advanced texture and stabilization solutions for food and beverage companies.
“The competition for new products and prototype flavors provides 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.
Most Innovative Milk or Cultured Dairy Product
HP Hood’s Cucumber Dill Cottage Cheese was named the most innovative cultured dairy product. "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 SensoryEffects Flavor Systems 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 Flavor Systems. “SensoryEffects Flavor Systems provides innovative product development and solutions to support our customers and drive demand for dairy consumption.”
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.
IDFA would like to thank the symposium sponsors, Elanco and TIC Gums, and the exhibitors for recognizing the importance of the conference to the industry. The exhibiting companies were California Custom Fruits and Flavors, Inc.; Foss and FruitCrown Products Corporation.