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.