Posts tagged with "Yogurt"

Photo source: New York MilkLaunch

New York MilkLaunch competition seeks dairy startups

May 19, 2022

The New York MilkLaunch startup competition is seeking entrepreneurs, startups, or existing companies to launch innovative dairy products, reports Food Business News.

The New York State Department of Agriculture and Markets, the New York Dairy Promotion Order (DPO) Advisory Board, and VentureFuel say the program is searching this year for products that appeal to Generation Z consumers (between the ages of 10 and 23).

Independent innovation consultants at VentureFuel will run MilkLaunch, which is encouraging entrants to introduce exciting products in cheese, yogurt, liquid milk, ice cream, butter categories.

“During our first NY MilkLaunch program, we saw so many innovative products that spoke directly to younger consumers in a contemporary way that really enhanced the excitement around dairy,” says Fred Schonenberg, founder of VentureFuel.

He adds, “We also saw many novel ideas focused on sustainability and know that Gen-Z and the New York state dairy community are both deeply passionate about sustainability, resulting in the perfect combination for this year’s focus.”

The program was designed to identify early-stage dairy products, ranging from ideas to existing new products. To be eligible for MilkLaunch, the products have to contain at least 50% fluid dairy milk and have sales of less than $250,000. The winners also must commit to using milk sourced from New York dairy producers for at least one year. Dairy farms, processors, producers, entrepreneurs, academics and ideators all are eligible to enter the competition.

“We are thrilled to work with VentureFuel on the MilkLaunch program this year,” says Larry Bailey, chair of the DPO Advisory Board. “We as New York dairy farmers and the DPO are excited by the program’s focus on sustainability and Generation Z to help promote and sell more dairy products to this impactful group of consumers who strive for a better future.”

Slate Milk, a producer of high-protein milk and lattes, won the previous competition. Co-founder Manny Lubin says MilkLaunch “was a great opportunity” for the company to connect with industry experts.

“It allowed us to learn and get direct feedback from people who have been here before,” Lubin said. “We’re also still in touch with many of the mentors that were a part of the program. They’ve been super helpful along the way.”

The DPO Advisory Board, which advises New York’s State Department of Agriculture on the allocation of milk producer funds, supports MilkLaunch as part of its 2022 goals to promote and increase the consumption of New York milk and dairy products.

Official rules for the competition and application documents are available at nymilklaunch.com. The deadline for applications is June 15.

Research contact: @FoodBizNews

Photo source: The Daily Meal

Gut feelings: Eating yogurt may help you feel happier

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May 11, 2021

Eating yogurt that contains probiotics may help you feel less stressed and depressed, Study Finds reports.

Researchers at the University of Virginia School of Medicine recently studied mice who were fed a “friendly,” probiotic bacteria found in live-culture yogurts called Lactobacillus. The team found that the rodents’ depressive symptoms were largely reversed by consuming the yogurt.

Scientists have long known that stress plays a large role in our moods. However, the role of our gut microbiome—which contains thousands of bacterial organisms—in either sustaining or blocking such feelings has not been explored extensively

With 7% of Americans suffering from depression at any given time, the study’s implications are enormous.

For their experiment, the researchers examined the composition of the mice’s microbiomes before and after being subjected to stress—and found that the level of Lactobacillus in their gastrointestinal systems decreased markedly after the mice had experienced stress. Concomitant depression also resulted.

According to the report by Study Finds, as soon as the mice were fed probiotic yogurt, their mood reverted back to a more stable state.

“A single strain of Lactobacillus is able to influence mood,” says lead researcher Dr. Alban Gaultier, a neuroscientist, in a university release.

They verified the phenomenon they had observed by examining how much kynurenine— a chemical that drives depression— had increased while the  Lactobacillus had diminished.

“This is the most consistent change we’ve seen across different experiments and different settings we call microbiome profiles,” notes Ioana Marin, a research student.

While the study still must be conducted on humans to determine whether the same results can be achieved, its breakthrough findings show promise. One potential issue with the research is the fact that it’s much harder to measure depression in mice than it is in humans.

Gaultier plans to first examine the effects of Lactobacillus on those with multiple sclerosis—sufferers also commonly experience depression.

“The big hope for this kind of research is that we won’t need to bother with complex drugs and side effects when we can just play with the microbiome,” says Gaultier. “It would be magical just to change your diet, to change the bacteria you take, and fix your health—and your mood.”

In the meantime, no clinically depressed individuals should solely eat yogurt in lieu of taking medication, the researchers warn.

The researchers published their findings in the journal Scientific Reports.

Research contact: @StudyFinds

Photo source: fermentedfoods.com

In 2018, Americans will go with their guts, eating fermented foods

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December 22, 2017

Fermented foods— like yogurt, kefir, kombucha, sauerkraut, tempeh, some pickles, kimchi and miso—have ousted seeds as the number-one American superfood for 2018.

Consumers today are “going with their gut” by seeking out foods that improve digestive health and overall well-being, based on national survey results of Today’s Dietitian’s What’s Trending in Nutrition, released by Pollock Communications on December 21.

Now In its sixth year, the study surveyed 2,050 registered dietitian nutritionists (RDNs) nationwide.

“RDNs stay ahead of the trends because they are dedicated to listening and responding to what consumers are looking for when making food choices,” says Mara Honicker, publisher of Today’s Dietitian. “Our readers stay current on what consumers are thinking as much as they do nutritional science.”

While widely known as the process used for making wine or beer, fermentation is a natural, metabolic process that involves using sugar to create compounds such as organic acids, alcohols and gases. Fermented foods may have powerful health benefits, from boosting gut health to blunting inflammation.

Following the top rankings (above), the other foods that are gaining traction at the checkout counter are:

  • Avocados,
  • Seeds,
  • Nuts,
  • Ancient grains,
  • Kale,
  • Exotic fruits,
  • Coconuts, and
  • Salmon.

In 2012, the same survey predicted that consumers would move toward “natural, less processed foods” (according to 72% of respondents). At that time, respondents predicted that consumers were trending toward “simple ingredients” and a greater focus on “plants.”

Move forward to today, and their projections have come to fruition as top diets for 2018—called “clean eating” and “plant-based diets.”

After “clean eating” and “plant-based diets,”, the “ketogenic diet”—which advises high-fat, adequate-protein, and low-carbohydrate consumption—has made its way to the top , at number three. This diet, which is designed to produce ketone bodies for energy, debuted with a high ranking.

 Interestingly enough, back in 2013, RDNs  believed that the trend in the “low-carb diet” had declined. Then a year later, there was a rise in Paleolithic, wheat belly and gluten-free diets.  Now, RDNs rank “wheat belly” as one of the diets on its way out, and ketogenic has overtaken paleo.

“The movement toward clean eating reflects a change in how consumers view food,” says Jenna Bell, senior vice president of Pollock Communications. “Consumers are searching for nutrition information and equating diet with overall wellbeing.”

For example, the quick rise of fermented foods in the Top 10 superfood list shows that consumers have expanded their definition of wellness to include benefits like gut health.

Where do nutritional trends start? Pollack says that  29% are launched on TV talk shows or news shows; 24%, from social media; and 16%, by celebrities.

“It also suggests that consumers are digging deeper for information about the food they eat, and in this instance, finding out why yogurt, kefir or kimchi is so good for them,” adds Bell.

RDNs continue to recognize that consumers rank taste, cost, convenience and healthfulness as most important in the supermarket. And, the RDN messages remain consistent—MyPlate is said to be the gold standard for helping consumers eat right

The RDNs’ top recommendations for 2018 are to limit highly processed foods, increase fiber intake, keep a food journal and choose non-caloric beverages such as unsweetened tea or coffee.

Research contact: monitoring@pollock-pr.com