Yogurt of The Future: A Taste of Technology

Technology Revolution: The Future of Now

Bonnie D Graham

News, Business News, Technology

4.9 • 112 Ratings

🗓️ 8 July 2020

⏱️ 56 minutes

🔗️ Recording | iTunes | RSS

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Summary

The buzz! Yogurt is a food produced by bacterial fermentation of milk. Yogurt is related to the verb yogurmak, to be curdled or coagulated; to thicken”. Ancient Greek cuisine included a similar dairy product, oxygala. Yogurt was introduced to the US in the early 20th century. In 2017, the average American ate 13.7 pounds of yogurt. Because it may contain live cultures, yogurt is often associated with probiotics, postulated as having positive effects on immune, cardiovascular or metabolic health. (en.wikipedia.org/wiki/Yogurt) According to NIH, “The future of yogurt is in the hands of scientists, technologists, and policy makers. There is a clear opportunity to build the knowledge, tools, and products needed to position a portfolio of new foods based on the concepts of traditional yogurt.” (ncbi.nlm.nih.gov) We’ll ask Matt Billings at AYO Yogurt, Lori Corbin at ABC7, The Fit Foodie Mareya Ibrahim and Bernadette Judge, RN for their take on Yogurt of The Future: A Taste of Technology.

Transcript

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0:00.0	Where does yesterday's future, which is already here, really here, really here, meet today's future, which is about to happen, and tomorrow's future, which could be just minutes away?
0:16.4	Welcome to Technology Revolution, the future of now.
0:30.4	Where host Bonnie D. Graham asks savvy futurists for their predictions about the tech-driven trends that are shaping our future right now.
0:34.4	Here's your host who will take us into the future of now.
0:35.8	Bonnie D. Graham.
0:41.1	Bonnie in the house, welcome, welcome, welcome, welcome. We have a packed house and we have a delicious topic for you today. Yogurt. Whether you love it where you're not sure,
0:46.2	whether you've never heard of it, I don't know where you've been living, but we're going to talk about
0:49.6	yogurt, the future of yogurt and technology. I have four wonderful experts here with me, lots of points
0:55.3	of view and lots of interesting knowledge. So let me give you a little historical background.
1:00.6	Yogurt from the Turkish word yogurt with a funny little umlaught over the G is a food produced by
1:07.1	bacterial fermentation of milk. It's usually related to the verb, Yoger Mach, which is to
1:12.3	need, K-N-E-A-D, or to be curdled or coagulated, or to thicken. The ancient Greeks had a
1:18.5	cuisine item, a dairy product known as OxyGala that was related to it. I'm not going to go through
1:24.3	the whole history, but I'll tell you that in 2017, the average American, everybody sit down now, ate 13.7 pounds, I didn't say ounces, 13.7 pounds of yogurt.
1:34.9	And because yogurt may contain live cultures, it is often associated with the term probiotics, which have been said to have positive effects on your immune, cardiovascular,
1:46.9	and metabolic health. According to the NIH, the future of yogurt is in the hands of scientists,
1:52.7	technologists, and policymakers. There was a clear opportunity to build the knowledge tools
1:57.4	and products needed to position a portfolio of new foods based on the
2:02.2	concepts of traditional yogurt.
2:04.5	How about that?
2:05.6	My panel includes today, Matt Billings at AYO Yogurt.
2:09.3	We'll find all about his delicious company.
	...

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