Stonyfield Organic Oikos Honey Greek Frozen Yogurt

May 17, 2013

Stonyfield’s Oikos Honey Greek Frozen Yogurt is a rich and creamy fat free frozen dessert that offers more calcium and protein than regular frozen yogurts.

The honey-flavored treat comes in a 10 oz. container.

The Stonyfield Dairy farm started out as a farming school in 1983, but after five years it moved into the yogurt business where it has expansively grown since then. Londonderry, New Hampshire hosts the Stonyfield Yogurt Works, which produces the dairy products sold in supermarkets, natural food stores and colleges across the country.

The honey frozen yogurt consists of organic honey, cultured pasteurized organic nonfat milk, naturally milled organic sugar, honey swirl (organic sugar, organic honey, water, natural flavor, pectin, organic carob bean gum), organic whey protein concentrate, organic rice syrup, organic carob bean gum, organic guar gum, organic vanilla extract, organic honey, water, natural flavor and pectin.

Want to see what other dairy products contain honey?

 

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Yogurt, Kefir Reach No. 2 In Specialty Food Sales

May 15, 2013

The Specialty Food Association’s annual State of the Specialty Food Industry report is out, and yogurt and kefir (a fermented milk drink) soared to the second spot on the top specialty foods list with $2.27 billion in 2012 sales.

Sales of specialty food and beverages rose $14.3% to $86 billion last year, according to the report. Cheese and cheese alternatives came in as the largest category, with yogurt slotting in at No. 2 due to the recent popularity of Greek yogurt.

Five years ago annual sales of Greek yogurt were at $60 million. It’s protein laden, low in sodium, low in carbohydrates and easy to digest. Greek yogurt also is a versatile dairy product and has made room for additives such as honey, fruit and granola.

In fact, Greek yogurt including honey was a trend at the recent Natural Products Expo West. Here are three new products helping to pave the way.

Greek God’s Honey Yogurt

Noosa Yoghurt

Karoun Dairies Greek Honey Yogurt

 

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Did You Know That Honey Enhances The Production Of Lactic Acid From Bifidobacteria?

May 9, 2013

Lactic acid bacteria are common starter cultures used by the dairy industry to manufacture fermented dairy products (i.e., yogurt). Honey may be an ideal sweetener for yogurt due to its sugar concentration, pH, and value-added image.

The purpose of this study was to examine the growth of lactic acid bacteria and bifidobacteria in a honey medium and determine the levels of lactic and acetic acid produced by these organisms when grown in honey.

Twelve percent nonfat dry milk containing 5% (w/w) clover honey, fructose or sucrose were pasteurized and inoculated with commercial strains of Steptococcus thermophilus, Lactobacillus delbrukeii subsp bulgaricus and probiotics Lactobacillus acidophilus and Bifidobacterium bifidum. Samples were examined at 0 and 24 hours for (1) viability of bacteria and (2) levels of fermentation end products (i.e., lactic and acetic acid). Viability of bacteria was not influenced by sweetener type indicating that honey was not inhibitory at the 5% level. In addition, honey significantly enhanced the growth/production of lactic acid from Bifidobacteria.

These results indicate that honey could be a suitable sweetener for fermented dairy products such as yogurt.

Source: Journal of Food Science
2001;66(3):478-481

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