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.


10.30 (GMT+2)


E. Salvatore

Category: ARCHIVIO

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