Embodiments of the invention as described herein relate to reduced sugar dairy products, and compositions including such products, which can offer the nutritional benefits of dairy consumption without the consumption of sugar, and methods for producing the same. Some embodiments relate to reduced protein, reduced sugar dairy products or high protein, reduced sugar dairy products, either with or without one or more mineral salt to modify perceived mouthfeel. In some embodiments, the reduced sugar dairy products can include beverages, concentrates, or powders. Further embodiments relate to methods for producing reduced sugar dairy products.

Embodiments of the invention as described herein relate to reduced sugar dairy products, and compositions including such products, which can offer the nutritional benefits of dairy consumption without the consumption of sugar, and methods for producing the same. Some embodiments relate to reduced protein, reduced sugar dairy products or high protein, reduced sugar dairy products, either with or without one or more mineral salt to modify perceived mouthfeel. In some embodiments, the reduced sugar dairy products can include beverages, concentrates, or powders. Further embodiments relate to methods for producing reduced sugar dairy products.

Disclosed herein are methods and compositions including casein, and methods for making these compositions.

Disclosed herein are methods and compositions including casein, and methods for making these compositions.

Methods for manufacturing a freeze-dried froyo bite snack product are provided. In some implementations, a method includes forming a blended froyo mix comprising frozen yogurt mix, a flavoring agent, and a quantity of probiotics sufficient to raise the level to a predetermined threshold. A filling machine may to deposit portions of the blended froyo mix into a plurality of silicone molds each comprising a plurality of recesses, which are then freeze-dried for a predetermined time. A demolding machine may be used to extract the individual units, which are further freeze-dried. The demolded frozen yogurt snack units may then be scanned for impurities or imperfections and bagged. In some implementations, the flavoring agent may be fresh fruit puree, concentrated fresh fruit puree, or freeze-dried fruit puree. In some implementations, the frozen yogurt mix may comprise pasteurized and cultured milk, water, sugar, stabilizers, and emulsifiers.

Methods for manufacturing a freeze-dried froyo bite snack product are provided. In some implementations, a method includes forming a blended froyo mix comprising frozen yogurt mix, a flavoring agent, and a quantity of probiotics sufficient to raise the level to a predetermined threshold. A filling machine may to deposit portions of the blended froyo mix into a plurality of silicone molds each comprising a plurality of recesses, which are then freeze-dried for a predetermined time. A demolding machine may be used to extract the individual units, which are further freeze-dried. The demolded frozen yogurt snack units may then be scanned for impurities or imperfections and bagged. In some implementations, the flavoring agent may be fresh fruit puree, concentrated fresh fruit puree, or freeze-dried fruit puree. In some implementations, the frozen yogurt mix may comprise pasteurized and cultured milk, water, sugar, stabilizers, and emulsifiers.

An apparatus and method for forming a drink within a liquid contained in a vessel. The apparatus comprises at least one body formed of a soluble material, the soluble material selected to modify at least one characteristic of the liquid, wherein each of the at least one bodies having an outer surface corresponding to a diameter of the vessel at one location therein. The method comprises locating the at least one body within the vessel so as to position the outer surface of the at least one body against the inside of the vessel and introducing a quantity of a liquid to the vessel around the at least one body.

An apparatus and method for forming a drink within a liquid contained in a vessel. The apparatus comprises at least one body formed of a soluble material, the soluble material selected to modify at least one characteristic of the liquid, wherein each of the at least one bodies having an outer surface corresponding to a diameter of the vessel at one location therein. The method comprises locating the at least one body within the vessel so as to position the outer surface of the at least one body against the inside of the vessel and introducing a quantity of a liquid to the vessel around the at least one body.

A soft serve ice cream formulation is disclosed that is suitable for packaging in a pouch and distribution in a grocery store. The formulation includes whole milk ranging from 45% to 60%, heavy cream ranging from 20% to 30%, non-fat dry milk ranging from 2% to 5%, sweetener ranging from 15% to 20%, stabilizer ranging from 0.1% to 0.5% by weight of the total formulation, emulsifier ranging from 0.1% to 0.5%; and flavor ranging from 0.1% to 2% by weight of the total formulation.

A soft serve ice cream formulation is disclosed that is suitable for packaging in a pouch and distribution in a grocery store. The formulation includes whole milk ranging from 45% to 60%, heavy cream ranging from 20% to 30%, non-fat dry milk ranging from 2% to 5%, sweetener ranging from 15% to 20%, stabilizer ranging from 0.1% to 0.5% by weight of the total formulation, emulsifier ranging from 0.1% to 0.5%; and flavor ranging from 0.1% to 2% by weight of the total formulation.