date:Jan 31, 2013
bal yogurt introductions during the year ended June 2012, according to market research firm Innova Market Insights, and has inspired a number of spinoffs, from frozen Greek yogurt to Bavarian and Swiss yogurt products to German-style quark, a creamy, cottage cheese-like product, set to debut in the U.S. this year.
Restaurants are also tapping into the trend. In January, Einstein Bros. Bagels and Noahs New York Bagels debuted a power protein bagel, made with seeds and containing 14 grams of prot