By BRETT SWIGE
Soda pop and yogurt have been long-time favorites among students, but a BYU food science professor has recently combined the best of both foods in creating a new treat called ‘Sparkling Yogurt’.
Sparkling Yogurt is unlike regular yogurt because of a unique carbonating process that gives it a soda-like twist. It can be made with any flavor, although berry flavors have been the favorite among BYU patrons.
“My family and I have always enjoyed soda pop over the years and thought we’d try carbonating other foods such as Jell-O and yogurt,” said Dr. Lynn V. Ogden, BYU professor of food science and nutrition.
“If you try it, don’t expect a monstrous carbonation taste. It’s a pleasant, lightly carbonated yogurt,” Ogden said.
Ogden began his project by having a machine built to carbonate the yogurt. He was so pleased with the outcome that he decided to have it patented.
The yogurt is made as carbon dioxide is bubbled through the yogurt during agitation. It is then fruited, packaged and sealed, explained Dr. Ogden.
“The most popular flavor, and my personal favorite, is strawberry because of the unique taste of the carbonation mixed with the berry flavor,” said Beverly Grigg, BYU Creamery supervisor.
“Sparkling Yogurt sales have continued to be high at the Creamery and students complain when we run out … We can’t wait to get a new batch from Dr. Ogden,” said Jim Barrett, creamery store manager.
The BYU Creamery has sold out of Sparkling Yogurt but is expecting to have more available at the end of the week.
The yogurt will only be available at the BYU Creamery in selected flavors, unless it becomes licensed by a food company for mass production and distribution
