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.
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...
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.
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.