Annabella Buffalo Creamery, a Colombia-based maker of water buffalo cheese, turned a surplus of water buffalo milk into yogurt and is exporting five varieties to the U.S., reports Food Dive. Andres Salazar, managing director of Annabella Buffalo Creamery, says the milk contains only A2 protein and the yogurt has almost twice the calcium and half the cholesterol of yogurt made from cow's milk.
Food Dive claims the products could help bring consumers back to dairy from plant-based beverages because yogurt made from A2 water buffalo milk is suitable for those with lactose intolerance. New flavors and products could emerge early in 2020 following Annabella's current focus on brand recognition, according to the company. Full Story
Related: Cheese Focus: Bufala Bonanza; Gelato Gets a Makeover with Water Buffalo Origins.
from Specialty Food News https://ift.tt/2HZakWI
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