InterTadeIreland FUSION Project to develop a company’s capability to extend the shell-life of its range of yogurts and to bring a range of new yogurts to market.

Research output: Book/ReportCommissioned report

Abstract

This innovation project increased shelf life across the fruit yogurt product range from 22 to 25 days, brought a new retail stirred fruit yogurt range to customers, and developed a cheesecake flavour, single serve dairy dessert and twin pack dairy desserts for line extension, an improved low fat cream cheese product, and new breakfast yogurt and range of quark products, whilst assisting management in preparation for BRC audits, exploring the feasibility of fresh dairy product export to European markets, and preliminary work for lean management approaches in dairy product manufacture.
LanguageEnglish
Number of pages11
Publication statusAccepted/In press - 14 Nov 2017

Fingerprint

yogurt
desserts
markets
dairy products
dairies
quarg
cream cheese
low fat cheeses
audits
fruits
breakfast
shelf life
manufacturing
flavor

Keywords

  • yogurt
  • shelf-life extension
  • new product development
  • dairy desserts

Cite this

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abstract = "This innovation project increased shelf life across the fruit yogurt product range from 22 to 25 days, brought a new retail stirred fruit yogurt range to customers, and developed a cheesecake flavour, single serve dairy dessert and twin pack dairy desserts for line extension, an improved low fat cream cheese product, and new breakfast yogurt and range of quark products, whilst assisting management in preparation for BRC audits, exploring the feasibility of fresh dairy product export to European markets, and preliminary work for lean management approaches in dairy product manufacture.",
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