Specialty Food Magazine

Spring 2017

Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.

Issue link: https://specialtyfoodmagazine.epubxp.com/i/802137

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M ost are familiar with the sweet side of yogurt, whether it's flavored with fruit or serving as a neutral vehicle for mix-ins like jam or granola. But why not help custom- ers satisfy a savory craving with a cup of yogurt flavored with butternut squash, sage, and cinnamon, or perhaps with a handful of yogurt-covered popcorn reminiscent of the bold, spicy flavors of India? Exciting and unfamiliar tastes are turning savory yogurts into an emerging and lucrative subcategory. Here are 10 of the latest yogurts and yogurt-based dips or snacks on the market spicing up this traditionally sweet segment. PHOTOS: MARK FERRI; FOOD STYLING: LESLIE ORLANDINI; PROPS STYLING: FRANCINE MATALON–DEGNI BY SARA KAY Savory Yogurts product roundup SPRING 2017 63

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