dairy – Page 4 – The Fermentation Association

Starbucks New Drink Alert: Lemon Yogurt Fermented Frappuccino

Thursday, 20 June 2019 by Staff Writer

Starbucks Japan has a new drink: Lemon Yogurt Fermented Frappuccino. The inventive flavor contains three different fermented ingredients – can you guess what they are? Yogurt, cheese and amazake, a fermented rice drink. The yogurt is in the drink’s base, the cheese is in the shortbread topping and the amazake is in the lemon curd sauce. Writes Japan Today: “Fermenting is a process which has deep roots all over Japan, and Starbucks hopes this beverage can act as a little tribute to that tradition.”

Consumers: Let Plant-Based Foods Continue to Use Dairy Labels

Wednesday, 08 May 2019 by Staff Writer

Consumers are in favor of allowing plant-based food to use traditional dairy terms on their labels — but dairy farmers are strongly opposed to it. Last year, the U.S. FDA issued a public comment period to examine if plant-based foods and beverages should use the traditional dairy names: milk, cheese and yogurt. The results are out. Of those comments, 76 percent were in favor of using dairy terms on plant-based products, 13.5 percent were against and the remaining 10.5 percent were inconclusive. Of the commenters that identified themselves as dairy farmers, nearly all were opposed. Dairy farmers are concerned consumers will believe plant-based foods are nutritionally similar to cow’s milk (94 percent) and that consumers are being misled with a dairy term on a plant-based item (91 percent).

Gov Reconsiders “Health” Label on American Foods

Monday, 27 August 2018 by Staff Writer

Ever wondered how the government defines “healthy” on American food labels? The FDA is taking comments until today on their nutrition innovation strategy. The FDA plans to modernize what goes on an American food label, like should plant-based dairy alternatives be called milk? And how should new food technology that reduces sodium or fat content be labeled?