ABSTRACT
Fermented semisolid dairy foods have a long history of consumption worldwide. This category of dairy foods, which includes yogurt, sour cream, fromage frais and many variations, continues to show increased sales because of the healthful reputation (of these products) and their 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.
