Innovations in Frozen Yogurt - Industrial Bioprocessing TOE

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This Industrial Bioprocessing TechVision Opportunity Engine (TOE) features innovations in frozen yogurt, the present day healthier alternative to ice-creams. Its main market driver is the increasing health consciousness among consumers, which spurs innovations in the varieties of frozen yogurt products and in the way yogurt can be eaten and carried about. Besides the mentioned innovations, this TOE also profiles an innovation in Greek yogurt.

The Industrial Bioprocessing TOE provides intelligence on technologies, processes and strategic insights of industries involving bioprocessing, including innovations in the development and production of chemicals, pharmaceuticals, nutraceuticals, alternative fuels, chemical feedstocks, food and beverages, and consumer products.

The Materials and Coatings cluster tracks research & innovation trends and developments across specialty chemicals, plastics, polymers, chemicals, bio-chemicals, metals, coatings, thinfilms, surface treatments, composites, alloys, oil and gas, fuel additives, fibers and several other related technologies and its impact and application across industries.

Keywords: frozen yogurt, Greek yogurt, freeze dried yogurt, low-fat, innovative flavors, yogurt pearls

Table of Contents

Innovations in Frozen Yogurt - Industrial Bioprocessing TOEThe Frozen Yogurt MarketFrozen Yogurt, Healthier Alternative to Sweet DessertsStrategic PerspectivesInnovations in Frozen YogurtKayak, a Pastry and Ice Cream Company, GreeceWatershed Foods, LLC, Illinois, USAMarcel's Gourmet Frozen Yoghurt, South AfricaStonyfield Farm, New Hampshire, USAOpportunities in the Frozen Yogurt IndustryFunding and Technology RoadmapKey Patents and ContactsFrozen Yogurt-based PatentsFrozen Yogurt-based PatentsKey Industry Participants’ Contacts




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