Exploring locally-produced fermented dairy products: from regional varieties to worldwide opportunity

Consumers are always looking for novel products different than classical yogurt category. This is a common trend that links important markets like Western and Chinese where the request of ethnic and regional fermented milk like Ayran, kefir, Ryazhenka, Skyr and others increased a lot in the recent years. The aim of this webinar is to provide technical details about  locally-produced fermented dairy products highlighting the added healthy and tasty value provided by Sacco cultures.