Yogurt composition

A food product, comprising:

• a yogurt core having a water activity of about 0.87 to 0.89 and a pH above 4.6, the yogurt core selected from:
• Core A, consisting of:
• yogurt in an amount of about 28% to about 40% by weight of the yogurt core;
• cream cheese in an amount of about 60% to about 90% by weight of the yogurt, wherein the combined amount of yogurt and cream cheese comprises about 45% to about 60% by weight of the yogurt core;
• dairy-derived powder in an amount of about 14% to about 25% by weight of the yogurt core, wherein the amount of dairy-derived powder is included in an amount of from about 55% to about 75% by weight of the yogurt, and comprises yogurt powder, whey protein concentrate, and calcium caseinate;
• sugar in an amount of 10% to 20% by weight of the yogurt core;
• and
• other ingredients in an amount of up to 15% by weight of the yogurt core;
• Core B, consisting of:
• a strained yogurt in an amount of about 28% to about 32% by weight of the yogurt core;
• cream cheese in an amount of about 60% to about 70% by weight of the yogurt, wherein the combined amount of yogurt and cream cheese comprises about 45% to about 55% by weight of the yogurt core;
• dairy-derived powder in an amount of about 18% to about 24% by weight of the yogurt core, wherein the amount of dairy-derived powder is included in an amount of from about 65% to about 70% by weight of the strained yogurt, and comprises yogurt powder, whey protein concentrate, and calcium caseinate;
• sugar in an amount of 15% to 18% by weight of the yogurt core, wherein at least a portion of the sugar comprises fructose;
• and
• other ingredients in an amount of about 8% to about 12% by weight of the yogurt core;
• Core C, consisting of:
• yogurt, or a yogurt analog, in an amount of about 28% to about 40% by weight of the yogurt core;
• cream cheese, or a cream cheese analog, in an amount of about 60% to about 90% by weight of the yogurt, wherein the combined amount of yogurt and cream cheese comprises about 45% to about 60% by weight of the yogurt core;
• dairy-derived powder in an amount of about 14% to about 25% by weight of the yogurt core, wherein the amount of dairy-derived powder is included in an amount of from about 55% to about 75% by weight of the yogurt;
• sugar in an amount of 10% to 20% by weight of the yogurt core;
• and
• other ingredients in an amount of up to 15% by weight of the yogurt core;
• and
• Core D, consisting of:
• yogurt, or a yogurt analog, in an amount of about 28% to about 40% by weight of the yogurt core;
• cream cheese, or a cream cheese analog, in an amount of about 60% to about 90% by weight of the yogurt, wherein the combined amount of yogurt and cream cheese comprises about 45% to about 60% by weight of the yogurt core;
• dairy-derived powder in an amount of about 14% to about 25% by weight of the yogurt core, wherein the amount of dairy-derived powder is included in an amount of from about 55% to about 75% by weight of the yogurt;
• a sweetening system in an amount of up to 20% by weight of the yogurt core;
• and
• other ingredients in an amount of up to 15% by weight of the yogurt core;
• Core E, consisting of:
• a yogurt analog, in an amount of about 28% to about 40% by weight of the yogurt core;
• a cream cheese analog, in an amount of about 60% to about 90% by weight of the yogurt analog, wherein the combined amount of yogurt analog and cream cheese analog comprises about 45% to about 60% by weight of the yogurt core;
• dairy-free powder in an amount of about 14% to about 25% by weight of the yogurt core, wherein the amount of dairy-free powder is included in an amount of from about 55% to about 75% by weight of the yogurt analog;
• sugar in an amount of 10% to 20% by weight of the yogurt core;
• and
• other ingredients in an amount of up to 15% by weight of the yogurt core;
• wherein Core E is dairy-free and/or vegan;
• Core F, consisting of:
• a yogurt analog, in an amount of about 28% to about 40% by weight of the yogurt core;
• a cream cheese analog, in an amount of about 60% to about 90% by weight of the yogurt analog, wherein the combined amount of yogurt analog and cream cheese analog comprises about 45% to about 60% by weight of the yogurt core;
• dairy-free powder in an amount of about 14% to about 25% by weight of the yogurt core, wherein the amount of dairy-free powder is included in an amount of from about 55% to about 75% by weight of the yogurt analog;
• a sweetening system in an amount of up to 20% by weight of the yogurt core;
• and
• other ingredients in an amount of up to 15% by weight of the yogurt core
• wherein Core F is dairy-free and/or vegan;
• and
• fat-based coating enrobing the yogurt core,
• wherein the food product is stable at 4° C. for at least 30 days.