ABSTRACT
Fermented semi-solid dairy foods have a long history of consumption worldwide. This category of dairy foods that include yogurt, sour cream, fromage frais and many variations continue to show increased sale because of their
healthful reputation and convenience. The $2.9 billion yogurt industry saw a 10.5% increase in sales from 1999 to 2000 (1). Within the yogurt category, new product entries are continually appearing in marketplaces that promote probiotic-enhanced benefits. Innovative packaging concepts that target convenience and fun also drive the market surge.
