Abstract: The invention concerns a sweetened dairy product comprising a dairy material, at least one steviol glycoside, at least one additive selected from a polysaccharide of fructose units and a salt.

Abstract: A side-by-side or dual pouch comprising a pair of parallel longitudinal compartments each compartment including sealed top, bottom and medial margins with the medial margins in sealed abutment and providing a sealed longitudinal strip separating the compartments. Each compartment may contain different components, such as different types of food products. A single or dual tear-promoting element(s) appears on the side of the sealed upper margin of each compartment to facilitate separate opening of each compartment and controlled dispensing of the contents.

Abstract: A side-by-side or dual pouch comprising a pair of parallel longitudinal compartments each compartment including sealed top, bottom and medial margins with the medial margins in sealed abutment and providing a sealed longitudinal strip separating the compartments. Each compartment may contain different components, such as different types of food products. A tear-promoting element appears at the outer top corner of each compartment to facilitate separate opening of each compartment and controlled dispensing of the contents.

Abstract: A process for producing a fermented dairy product supplemented with fiber, especially a purified digestion resistant fiber such as maltodextrin, inulin or oligofructose. This process takes advantage of the naturally acidic nature and enzymatic properties of fermented milk products such as yogurt and specific mixing and blending steps which produce a product having a superior organoleptic and textural properties. A fermented dairy product supplemented with at least 1-5% fiber, especially, a purified digestion-resistant fiber such as maltodextrin, inulin or oligofructose.

Abstract: A reduced carbohydrate fermented dairy product having less than 4.9% carbohydrate, a viscosity ranging from 900-1,600 mPa·s and a pH ranging from 4.1 to 4.5 which may be a fermented dairy product produced using ultrafiltered milk, a low carbohydrate or low glycemic sweetener, and a fruit preparation.

Abstract: A process for producing a fermented dairy product supplemented with fiber, especially a purified digestion resistant fiber such as maltodextrin, inulin or oligofructose. This process takes advantage of the naturally acidic nature and enzymatic properties of fermented milk products such as yogurt and specific mixing and blending steps which produce a product having a superior organoleptic and textural properties. A fermented dairy product supplemented with at least 1-5% fiber, especially, a purified digestion-resistant fiber such as maltodextrin, inulin or oligofructose.