Hi again - here's a bit more about myself. I live in Faribault, MN, USA and I've worked in food manufacturing in both Quality and Production for over 10 years. I have a Masters in Microbiology and my study, combined with my profession, has given me great interest in the development and future of food, as well as trends. I can best describe myself as a learning foodie who puts a premium on healthy, functional foods (though my eating habits don't always reflect that... stress, right?). To throw something out there a bit quirky maybe - I've dabbled with what I call a cold food diet. It basically is just as it sounds, you don't cook or prepare anything and it means you eat more fruits and vegetables, take in less salt, and generally don't over eat. I'd have to call that an on-again, off-again love affair that I hope to make more permanent if I can ever get my you-know-what together... good luck, right?
Anyway, to answer the above questions, I'm developing the website and it is currently quite blank, but more will be developed in the next month. I'll post the link in the near future once I've met the minimum post level, but you can find it by searching for "eugurt". And, no, I haven't been to any fairs or trade shows or the like, but I'll be looking to do just that in the upcoming year. I also got a PM, so here is more info on the product - it was important to me that it should act just like dairy yogurt when making it at home and what that means is that it doesn't thicken greatly until you culture it. In other words, it doesn't contain a bunch of gums (none) and starch (small amount of rice starch). It also has a prebiotic to make the good bacteria in the eugurt and your gut good and happy, while being easily digestible. Basically, its all about the protein, which in the case of my first product, is soy-based. If you have a home yogurt-maker you'll be in good shape with this because the portions were chosen with them in mind. One pouch makes 7 servings for a yogurt-maker. It is a roughly 3oz dry mix that you had to water, heat to simmer, cool to 110degF, culture for 8 hrs, chill and enjoy. It makes a surpisingly smooth and yogurt-like product, unlike anything on the market. I'm working on next products that will be completely allergen-free, but I figured soy is the benchmark and a good place to start. Thanks. Rusty