"The FPC enables people (across the United States) to do these things," Keeler said, noting that the FPC's assistance also is private and confidential. They have a passion for sports and active living. Klane and Harrington were looking for a product for the active healthy lifestyle. "We were able to tweak the right ingredients and get them to taste good," Keeler said. The bars have 6 grams of protein, are all natural, kosher, fat-free, gluten free, made with rBST-free milk, are a good source of calcium and have no added artificial sugars or added sodium. The result was a high-protein product containing 70 calories per serving. Keeler and Julie Reiling worked together with Klane and Harrington to help them create their frozen dairy novelty using Greek yogurt. Klane and Harrington contacted Keeler, who has a background in the dairy industry and wide-ranging experience with developing novel food products. "They weren't food scientists, so the FPC provided them with food science expertise and also labeling help." "They had the entrepreneurial idea, but it is a big process," Keeler said. While Klane had extensive experience in the food distribution business through her family's ownership and operations of SM Klane Company, starting and operating a food manufacturing business presented a new challenge, said Laurie Keeler, FPC's senior manager of product development. When lifetime friends Amanda Klane and Drew Harrington founded the Apollo Food Group in Boston in 2009, with the goal to create a healthy, high protein frozen novelty product using Greek yogurt, they knew they needed outside assistance. A success story for Yasso, creator of the world's first frozen Greek yogurt novelty bars and now the first frozen Greek yogurt smoothies, is also a success for The Food Processing Center at the University of Nebraska-Lincoln.
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