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.
