Flavor is the number one driver of yogurt purchases for more than half (52%) of US adults, followed by health benefits (37%), according to a study of consumer behavior by Comax Flavors.
Last week, Norwegian dairy company TINE took to social media to ask consumers of its products for their input on how best before dates should be worded.
Sales of high protein, low sugar Greek yogurt brand Oikos Triple Zero grew by 22% in the year to December 24, 2017, said brand owner Dannon, which has enlisted Dallas Cowboys quarterback Dak Prescott to front its new ad campaign and started road testing...
Finland's biggest dairy player Valio has entered the plant-based market with oat-based alternatives to milk and yoghurt that will be launched later this year.
Researchers from the Department of Environmental Conservation of New York State have developed a way to convert acid whey left over from Greek yogurt production into sustainable biofuel and chemicals.
Food and beverage giant Dannon, as a part of DanoneWave Public Benefit Corporation, announced it 6th Annual Yogurt, Probiotics, and the Gut Microbiome Fellowship Grant, which awards two $25,000 research grants for use in 2018.
The NadaMoo! coconut milk fueled dairy-free brand – which has been growing at an explosive, triple-digit pace over the past three years – is exploring moves beyond the frozen case into new plant-based categories, says its CEO.
Grupo Lala has completed the sale of a 50% stake in Itambé, which belonged to Vigor Alimentos, to the Cooperativa Central dos Produtores Rurais de Minas Gerais Ltda (CCPR) for US$216m (R$700m).
Claims in high-profile false advertising case vs Dannon not plausible, court rules
A judge has granted Dannon’s motion to dismiss a high-profile false advertising lawsuit alleging shoppers were misled by its ‘all-natural’ claims on dairy products from cows that may have eaten GM feed.
Chobani has unveiled a bold new visual identity designed to make its brand “friendlier and more accessible” as it celebrates 10 years of national distribution and a year of double-digit topline growth against a backdrop of declining category sales.
Chobani quietly withdrew its Oats and savory meze dip lines amid lackluster sales… but both concepts have legs, and will return, in some form, to the US market, says president and COO Tim Brown.
BakeryandSnacks caught up with the president and COO of Chobani, Tim Brown, during Food Vision USA in Chicago recently, and learned that the yogurt company is updating its packaging to look more like a snack brand in the future.
The buzz around the Dairy Pride Act has caused some plant-based brands to drop the use of common dairy terms such as “milk” and “cheese” from their labels, while others have not abided by the dairy industry’s demands claiming consumers understand the...
Could a modified protein be a suitable sweetener for yogurt? Researchers in Italy investigated the potential of using a protein from a berry to sweeten yogurt, with mixed results.
Chobani has broken ground on a 70,000-square-foot-facility at its Idaho plant that will house the company’s global research and development team as well as new amenities for its 1,000 employees.
FrieslandCampina Kievit (FCK) has become the latest food supplier to switch to sustainable palm oil in its range of whipping agents to add aeration to desserts, mousses, ice cream and pastries.
Consumer awareness of probiotics and their functional health benefits continues to grow with 79% of them saying they would prefer to consume probiotics in food and beverage products rather than supplements, Ganeden’s 2017 SSI Consumers Survey found.
Yeo Valley, UK organic dairy brand, has launched its fourth product competition campaign partnering with Clondalkin Flexible Packaging Bury (formerly Chadwicks) to produce coded printed lids.
Tetra Pak has launched Tetra Fino Aseptic 100 Ultra MiM packaging, which converts liquid dairy and juice drinks into ice cream and frozen dessert products.
Yogurt containing certain probiotic strains may reduce the risk and incidence of acute upper respiratory tract infections (URTI) in the middle-aged and elderly, according to a Chinese RCT.
Homogenization is used to increase the shelf life of milk, reduce the use of stabilizers and other emulsifiers in low fat products such as low-fat mayonnaise, and give structure to products such as yogurt.
Cheaper production costs and higher quality products have led foreign companies to dominate most Chinese dairy markets, but high margins and booming demand have put local firms in pole position in the yoghurt market.
Grupo Lala has completed the acquisition of a 99.9% share of Brazilian dairy company Vigor Alimentos, S.A. in a deal worth $1.3bn, aligning with the company’s strategy of expanding its value-added dairy business in South America.
Honey-infused Aussie-style yogurt Noosa has expanded into the snacking category with its new Mates line, and is on course to generate revenues of $220m this year, says co-founder Koel Thomae.
Smartrac has launched the Midas FlagTag, an RFID (radio-frequency identification) tag for consumer food and beverage goods and industrial components with metallic, plastic and cardboard surfaces.
Beverage startup Poppilu hopes its antioxidant lemonade can establish a strong foothold in the Midwest region where it sources its powerhouse ingredient for its lemonade products, the Aronia berry.
Mimica is developing an award-winning food expiry label called Mimica Touch (formerly Bump Mark) that claims to disrupt the food packaging industry and challenge the impact of food waste.
‘Increasing appetite for cultured drinking products that have associated health benefits’
BV Dairy, a UK manufacturer of specialist dairy products has made an historic move into contract packaging after signing a long-term deal to produce bottled kefir cultured milk drinks.
Are Americans ready for savory yogurt? Right now, it seems the jury is still out, with some high profile brands quietly dropping some of their more adventurous SKUs and Blue Hill pausing production of its beet- and carrot-fueled yogurts. However, some...
Mitsubishi Gas Chemical America Inc. has introduced an oxygen-absorbing flexible packaging solution, NutraSave, to the North American market that is able to more than double the shelf life of food products - including pasteurized dairy.
Dannon-owned Oikos has said it will be ending its sponsorship deal with NFL quarterback, Cam Newton, over perceived “sexist” remarks he made to a female reporter during a press conference.
DuPont in Japan says it is striving to spur innovation in the supplement and functional food space for the ageing population by launching 11 ‘smart ageing’ concepts at this week’s HI Japan show.
Chobani has chosen seven startups out of more than 550 applicants for its second annual Food Incubator program based on each company’s commitment to innovation.
Global food ingredients company Lycored carries out research into the stability of its naturally-sourced color solutions, and has recently undertaken trials on fruit preparation performance for yogurts.
Müller said it will invest £100m ($113m) over the next three years to develop, manufacture and market a new generation of branded and private label yogurt and desserts products made from milk produced by British farmers.
Plant-based Greek-style yogurts from Ripple Foods – slated to hit the market by the end of this year – will have a higher protein content (12g/serving) and superior texture to brands currently on shelf, which have improved, but can still look “gelatinous”...
The manufacture of 1kg of cheese results in 9kg of whey as a by-product, and German company Hydrosol says its new stabiliser, Stabisol JOC, can turn whey into new products profitably.
Canadian dairy cooperatives Agropur Cooperative and Agrifoods International Cooperative Ltd. have concluded an agreement whereby Agropur will become the sole owner of Ultima Foods Inc.
China Mengniu Dairy reported a 4.7% year-over-year jump in profits to $172m (1.13bn RMB) for the first half of 2017 and announced plans to partner with Alibaba to develop its e-commerce platform to further drive online sales.
