What is Quark?
In March I was honored to speak at the Clean Label Conference in Itasca, Illinois on clean label ingredient trends. There I met Craig Sherwin who is the Technical Service Manager for Novozymes North America, a Dutch ingredient company. Craig was promoting an alternative to the conventional yeast-based lactase used in lactose-free dairy. He mentioned this being applied to a variety of dairy products, including a traditional Germanic product called “Quark”.
Somewhere between the texture of a thick yogurt and ricotta cheese, quark is a creamy, cultured milk product that can be used in sweet and savory dishes, or eaten plain.