Abstract: Low water activity (Aw) food products, particularly ice cream toppings, with or without inclusions, multi-phased ice cream toppings with or without inclusions, and a cold-process method for making such low Aw ice cream toppings. The low Aw ice cream toppings include, by weight, 0.05 to 40% flavoring agent; 0.01 to 50% fat, having a melting point in the range from 35° to 150° F.; 0.1 to 40% humectant; up to 80% sweetener; up to 10% emulsifier; and 0 to 20% water. The water activity of these food products is generally less than 0.85, and preferably less than 0.7. These low Aw food products are particularly well suited for preparing multi-phase products, as well as maintaining the taste and texture inclusions, particularly nuts, candies, and candy bar bits. The low Aw food products of the present invention have desirable flavor and texture, and maintain these characteristics when heated.

Abstract: Method of adding lipid-based inclusions, particularly chocolate, to yogurt are provided. The methods of the present invention comprising the steps of providing a filling, the filling having a pH of less than 4.6; and adding the lipid-based inclusions to the filling. In a preferred embodiment, the lipid-based inclusions are formed by the steps of providing a filling, wherein the filling has a pH of 4.6 or less; chilling the filling to a temperature below the temperature required to crystallize the lipid-based inclusions; providing a lipid-based melt that will form the inclusions when crystallized; injecting the lipid-based melt into the chilled filling; allowing the lipid-based melt to at least partially solidify in the chilled filling; and agitating the mixture of step e to form the lipid-based inclusions in the filling. In accordance with the methods of the present invention, the lipid-based inclusions maintain physical integrity and microbiological stability when the filling is incorporated into yogurt.