Research and Development

• Assist or develop independently
  • Ice Cream and/or other frozen dessert items
  • Cultured products, yogurts, cottage cheese, sour cream, buttermilk
  • Flavored drink bases
  • Probiotic and Prebiotic enhanced products
• Reformulation to accomplish quality and/or economic objectives
• Evaluate ingredient applications
• Product Formulations and pilot scale up.

Product Developments and Achievements

• Development of nonfat yogurt juice drinks (formulation and process)
• Co-developed the first successful product launch of kid’s yogurt line
• Developed innovative process and formulation for a “low acid” yogurt base which is compatible with chocolate and other confectionery flavors. Successfully launched this product line of four varieties of chocolate.
• Formulated a gelatin-yogurt dessert consisting of a bottom layer of smooth creamy kid’s yogurt with a top layer of fruit-flavored gelatin in a variety of flavor combinations. Successfully launched this “first of its kind” product with two major dairy companies.
• Formulated a concentrated sugar-free fruit preparation, which can be used to produce both nutritive and nonnutritive sweetened yogurts.
• Worked in partnership with a major company to develop and launch the first aspartame-sweetened nonfat yogurt in the U.S. market. Today, aspartame yogurt represents 30% of the total yogurt market.
• Aided the development of the first sucralose sweetened yogurt on the market.
• Formulated many stabilizer systems for fresh and frozen dairy products, which economically improved texture and overall product quality.
• Developed several innovative frozen dessert and milk based drink products.
• Formulated “low carbohydrate” yogurt and smoothie type products.