After fermented milk Yakult was featured in the new romantic comedy “To All the Boys I’ve Loved Before,” stock in the company climbed 2.6 percent. Called a “Korean yogurt smoothie” in the movie, fans spotted the Japanese probiotic drink immediately. After the movie’s release, Yakult’s “mention frequency” spiked on social media. Prior to the product placement, Yakult’s stock shares were dropping 6 percent after slow sales growth.
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Researchers have developed a way to identify the “flavor-giving protein fragments” in fermented dairy products. The exact taste of fermented foods has been somewhat of a mystery to scientists. Of the thousands of different protein fragments in fermented milk products, it was always unknown which protein was responsible for flavor. But new research from TUM (Technical University of Munich) whittled down those approximately 1,600 protein fragments responsible for the bitter fermented flavor to just 17. This research is important to foodpreneurs wanting to optimize flavors in their fermented products
Read more (Science Daily) (Photo: Foodies Feed)
Fermented dairy products reduce the risk of heart disease, according to a new study. By analyzing food journals a group of men kept over 11 years, scientists concluded fermented dairy products have great health benefits. Part of the reason this is important is because dairy products with a high-fat content have been villainized by health experts, causing the public to cut back full-fat milk products. However, the new study is now prompting researchers “to question whether dairy products should be evaluated solely on their fat content, but rather their nutritional content.”
Read more (Newsweek)
Fermented milk from yogurt to kefir to buttermilk is spiking in popularity. It’s estimated to grow 3.7% CAGR from 2017 to 2023, thanks to its long shelf-life, easy digestion and antioxidants.
The Fermentation Association (TFA), getting more people to enjoy fermented products. Join us at The Fermentation Association.
Quark could be the next big thing in health. The fermented dairy product is already popular in Europe. Quark is made from milk protein, which is separated from the milk when it is warmed. Three Kansas State University students recently won a National Dairy Council product competition for a drink they invented called Quick-Quark. Dubbed “The next Greek yogurt,” the creamy drink is made with fermented whole milk, cream, milk protein concentrate and sweetened condensed milk. Quick-Quark has 14 grams of protein in a 150-gram serving, double the protein of the average Greek yogurt drink. Fruit is added to create the fruity pina colada and acai blueberry flavors. The students plan to sell their product in a resealable pouch.
Read more (The Atlanta Journal Constitution)
Probiotics are good for the bones, a new study finds. Older women who took probiotics had less bone weakening than women who did not take probiotics. Fermented foods rich in probiotics include pickled veggies (sauerkraut, pickles, kimchi), yogurt, kefir, kvass and natto.
Read more (New York Times)
Consumers want to buy probiotic-enriched products, fermented plant-based products and fermented dairy products, says the principal scientist for CHR Hansen. Younger consumers especially want more fermented foods in their diet – and on their kid’s plates.
Today’s Got Milk ads better include the fermented variety. Fermented milk from yogurt to kefir to buttermilk is spiking in popularity. It’s estimated to grow 3.7% (CAGR) from 2017 to 2023, thanks to its long shelf-life, easy digestion and antioxidants.