Yogurt and hot springs are the ultimate gut health combo, study finds
Consuming yogurt and bathing in hot springs has surprising wellness benefits, Japanese researchers discover
Yogurt & desserts
What makes a GLP-1-friendly yogurt drink? Danone tells all
By formulating a dairy drink that specifically caters for weight loss medication users, Danone has set a new standard with Oikos Fusion
From regenerative to organic: How eco-friendly claims fuel growth
Natural food and drink products with sustainable label claims are flying off the shelves in the US: here’s why
Up the foodchain
Yoplait UK boss Antoine Hours on dairy ambitions and market shifts
Yoplait UK general manager Antoine Hours outlines the brand’s strategy, to expand beyond its kids’ yoghurt stronghold, tapping into booming demand for high-protein and drinkable formats, while navigating inflation, sugar reformulation and sustainability
Beyond intolerance: The rise and rise of low and no lactose dairy
By combining functional and digestive benefits, lactose-free dairy is carving out a growing niche of health-focused formats
Probiotic may ease gut microbiota changes linked to stress: RCT
Consuming a probiotic yogurt before academic exams may help students protect their gut microbiota from stress-related disruptions, says a new study from KU Leuven and Danone Research & Innovation.
How brands can bank on yogurt’s health halo
The wellness trend is driving demand for functional, protein-rich foods like yogurt. Here’s what’s fueling growth in the category
IFT First: New tech and innovations to look out for at the food science expo
Ready for the new world of GLP-1 food and drink? Want to keep up to speed with the latest in functional and plant-based ingredients, alternative proteins, sugar reduction tech and much more? Here are some of the innovations set to star at the global food...
‘Return Lifeway to the people who own it’: What now for the scandal-plagued kefir brand
Lifeway Foods board members are battling for control after the Smolyanskys’ family feud intensified
How Yoplait fits into Lactalis’ US yogurt empire
As Lactalis USA acquires General Mills’ US yogurt business, how does Yoplait fit into the dairy major’s portfolio?
Dairy innovation
La Fermière milks its artisanal French roots to drive strong sales
A high-end yogurt brand focused on flavor, beauty and the eating experience bucks tumbling yogurt category trends to grow sales upwards of 45%
Targeting the wrong crowd: How retailers miss out on sustainable food and beverage sales
US retailers are underserving high-potential markets for sustainable products by stocking more eco-friendly options in areas dominated by liberal, affluent shoppers, study finds
Going ahead: General Mills’ billion-dollar yogurt deal with Lactalis
The eye-watering sale was greenlit after the US Department of Justice did not find competition risks
Why solving panic beats promoting protein: A smarter playbook for snack marketers
In a marketplace overflowing with clean label claims and nutritional callouts, it’s not always the brand with the best macros that wins. Increasingly, it’s the one that shows up when it matters most
Why Chobani bought Daily Harvest
Chobani’s strategic expansion into coffee and now ready meals is signalling an intent for a broader role in the US healthy food and drink space
R&D insights: How to make a trendy dairy product
From high protein to sugar reduction, how is one of dairy’s major players leveraging its R&D might to address industry trends?
Striking a balance: How food producers can thrive in the GLP-1 era
Consumers want to shed, gain or simply maintain weight. What does that mean for core food and drink categories - and is there still a place for permissible indulgence?
Startup Spotlight
How two founders saved the family dairy farm with an organic yogurt brand
Painterland Sisters taps into demand for clean label and protein-rich yogurts, but chasing trends was never the mission of two farmers-turned-CPG founders
Why private labels keep on growing in the US
Brands still matter – but when value for money is concerned, consumers are increasingly compelled to try own-brand products
Dairy’s staying power in the snacking space
Protein and convenience continue to rule the snacking universe, and dairy products like yogurt and cottage cheese are in pole position for further growth
Brits tighten grocery budgets as dairy bucks negative trend
No Easter in March meant confectionery and alcohol sales slumped, but egg and yogurt sales grew in double-digit terms in the UK
Yoba for Life: RCT supports immune health benefits of probiotic yogurt in Uganda
Daily consumption of a locally produced probiotic yogurt (Yoba for Life) may reduce symptoms of respiratory tract infections in children in Uganda, says a new study that provides real-world support for improving health outcomes in Africa.
Danone’s Super Bowl commercial masterstroke in a GLP-1 world
We look at why the dairy major tracked GLP-1-related conversations on social media - and how its Super Bowl commercial spoke to the masses
Yogurt fends off colon cancer, research finds
Beneficial bacteria found in yogurt may reduce the risk of colorectal cancer, according to a study
Buffalo milk products: a mainstream trend in the making or a premium mainstay?
Artisanal producers from continental Europe see the UK as a promising market for buffalo milk products – but what’s the consumer appeal and routes to market?
How dairy majors are tapping into high-protein dairy this fall
Recent product releases from Saputo, Müller and others ride on the growing consumer demand for high-protein dairy in the UK. How are companies innovating?
What's new in dairy? From yogurt shots to plant-based cheddar
We round up some of September's latest retail launches across the UK and North America...
Barriers and opportunities in dairy reformulation
We speak to three trade bodies about what product manufacturers should know about reformulation, the progress made in key markets, and the challenges that remain.
Lactalis and Sodiaal to acquire General Mills’ $2.1bn North American yogurt business
In a hotly-anticipated ‘elephant deal’, Häagen-Dazs owner General Mills has agreed to sell its US and Canada yogurt businesses, including brands Yoplait and Liberté.
Yogurt pouches for adults: A trend or a blip?
Marketed as a snack that delivers on convenience, satiety and nutritional value, pouched yogurt for adults remains a novelty. What does the future hold for the category?
Synbiotic yogurt consumption reduces oxidative stress, a risk factor for developing cancer, diabetes
Consuming the functional dairy product can lower the risk of cell and tissue damage that can later cause chronic and degenerative diseases such as cancer and heart disease.
Consumers are ‘overwhelmed’ by ‘confusing’ gut health marketing, Danone finds
The maker of Activia tells us what matters most when it comes to effectively communicating information about gut well-being to consumers.
The next dairy 'superfood' could be... fortified buffalo yogurt
A nutritional powerhouse that packs more protein and less cholesterol than cow's milk yogurt, buffalo yogurt is ripe for functional innovation, a study suggests.
Dairy trends unwrapped: Consumers seek added value, scrutinize claims
The majority of shoppers are ‘unwilling to sacrifice quality’ even if that means paying a higher price, new research suggests. Plus: opportunities in dairy desserts, ice cream, label claims and pack sizes.
Most global shoppers would spend more for natural, clean label claims
Clean label formulations attract new consumers and increase quality perceptions and purchase intent, according to global consumer research.
Full-fat dairy can lower the risk of diabetes and reverse pre-diabetes - study
A 9-year cohort study has found evidence that consuming whole-fat dairy may be linked to reversing hyperglycaemia and preventing its progression to type 2 diabetes in pre-diabetic patients.
Yogurt on toast? Consumers are getting more creative with use occasions, Onken says
The yogurt brand aims ‘to inject a sense of fun’ through its latest advertising campaign in the UK as it admits consumers use the dairy staple in unexpected ways.
FDA ruling unlocks the first ever qualified health claim for yogurt
Yogurt brands will be able to leverage a scientifically-backed health claim for the first time thanks to a successful petition lodged by Danone North America.
From lactose-free milk to low-calorie cheese: Bord Bia research highlights consumer attitudes and dairy innovation opportunities
The Irish Food Board (Bord Bia) recently released the results of a dairy consumer attitudes survey that sheds light into shoppers’ perceptions, desires, and preferences.
High-protein dairy is booming, but how 'healthy' is it?
Danone has become the latest manufacturer to release a range of high-protein dairy products in the UK. But can high-protein yogurts - that typically contain thickeners, starches and sweeteners - really be considered ‘healthy’?
From branded collaborations to texture combinations: What’s new in dairy?
We look at some of the dairy-based products landing on supermarket shelves and beyond – from ice cream to confectionery.
From Chobani to Ben & Jerry’s: What’s hitting the shelves in January?
We round-up some of the latest dairy and dairy alternatives releases announced in January 2024.
FDA publishes SME-friendly compliance guide on new yogurt standard
As the implementation date nears, the FDA has released an easy-to-digest guide to help small businesses prepare for the new requirements for yogurt – from information about additives to labeling rules and beyond.
From bovine colostrum to cookie wafer ice cream: Who won the 5th Real California Milk Excelerator?
Four start-ups have been named the winners of this year’s open innovation competition, while two of last year’s winners unlocked additional funding to scale up and market their products.
dsm-firmenich reinvigorates the better-for-you yogurt category with pH-stabilizing starter cultures
The cultures extend the pH stability of fermented dairy, ensuring consistently mild sensory experience in products such as drinking or spoonable yogurts.
Calls for removal of packaging that appeals to children from ‘sugar-laden’ cereals and yogurts
Breakfast cereals and yogurts with packaging that appeals to children have unnecessary amounts of sugars, complains new UK research – with some products containing the equivalent of up to four teaspoons of sugar per serving.
Could loquat fruit be the next big trend in yogurt?
Researchers developed a novel probiotic fruit yogurt to test how the addition of loquats, tropical fruits with a sweet and tangy flavor, affected the functional and sensory properties of cow's milk yogurt. The results were 'remarkably positive' . . .
Europe: Bulgarian yogurt handed PDO status, white brine cheese – PGI
It may not be as widespread globally as Greek yogurt, but Bulgaria’s hallmark dairy product is a bigger deal than you think.
Yough! is a Greek yogurt-based pizza dough inspired by the 2-ingredient trend
A food company that claims to have launched the first frozen pizza dough made with Greek yogurt in the US, is banking on consumer interest in healthy foods whilst offering better-for-you indulgence.
Danone North America sponsors ‘ground-breaking’ research into next-generation probiotics
Through its annual fellowship grant program, the company has backed two innovative studies into the gut microbiota, including a gut-on-a-chip project that has the potential to break new ground in the field of next-generation probiotics.