Greek Yogurt Revolution

At first, the new Dutch manufacturing facility will add 40,000 tons of yogurt production capacity each year. Pic: Getty Images/Andrey Elkin

News in Brief

FAGE to construct new €150m facility in the Netherlands

By Jim Cornall

Greek dairy company FAGE said due to increased sales volumes in Europe, it plans to increase production capacity by constructing a new manufacturing facility at the Riegmeer Hoogeveen business park in the Netherlands.

All of Chobani's 32oz, multi-serve containers of Greek yogurt will now be Fair Trade Certified.

Fair Trade USA launches dairy certification program

By Jim Cornall

Fair Trade USA and Chobani, LLC have launched a certification program for US dairy farms and cooperatives to provide financial premiums to dairy farmers and workers, which aim to protect and empower them while raising sustainability standards.

Dairy Dialog podcast 117: Quantec, Kerry, Chobani. Pics: Kerry, Chobani, Getty Images/inkoly

Dairy Dialog podcast 117: Quantec, Kerry, Chobani

By Jim Cornall

This week, we have conversations with Quantec founder Dr Rod Claycomb and CEO Raewyn McPhillips; Christina Matrozou, marketing manager for taste in Europe and Russia at Kerry, and Chobani chief corporate affairs officer, Cristina Alesci.

Reykjavik Creamery uses ultra-filtration technology developed in Iceland and built in the US to make cultured dairy products such as Icelandic-style skyr and Greek yogurt. Pics: Reykjavik Creamery

Icelandic innovation in US dairy

By Jim Cornall

Reykjavik Creamery is a new dairy processor in Pennsylvania specializing in contract manufacturing for the US market.

The proposed plant would create 80,000 tons of yogurt annually. Pic: Getty Images/Andrey Elkin

Concern over proposed Luxembourg yogurt plant

By Jim Cornall

The construction of a yogurt factory planned by the Greek dairy group FAGE in Bettembourg, Luxembourg, has drawn criticism from environmental group natur & ëmwelt asbl, as the project enters the next phase.

Dairy Dialog podcast 90: Selig, Elopak, Chobani

Dairy Dialog podcast 90: Selig, Elopak, Chobani

By Jim Cornall

Guests on the podcast this week are Peter McGuiness, CEO of Chobani; John Brown, vice president of marketing at Selig; and Patrick Verhelst, Elopak chief marketing officer.

The new cultures were developed to create mildness and premium texture for its customers. Pic: DuPont

DuPont launches YO-MIX PRIME

By Jim Cornall

DuPont Nutrition & Biosciences has launched its DuPont YO-MIX PRIME cultures series globally.

“In times like this, the resilience of the human spirit is more visible than ever. It’s incredibly uplifting to see so many businesses and individuals stepping up.

Dairy donates time, money and food to the coronavirus pandemic

By Beth Newhart

The coronavirus is upending businesses and economies around the world, and the dairy sector isn't immune. While some aspects of the industry need stability and assistance, others are able to share their wealth and give back.

The former co-CEOs plan to ‘stay close’ to the brand as board directors and investors, working on innovation and brand storytelling.

Yasso opens new HQ in Colorado with fresh leadership

By Beth Newhart

As a Greek yogurt-based ice cream alternative, Yasso has grown to be a nationally distributed better-for-you dessert. Now the brand is handing off its leadership to a new management team and opening a headquarters in Boulder, Colorado.

“For people who don’t really know dairy, it’s a bit of a hard sell to convince them of the problem of acid whey.

Capro-X reimagines Greek yogurt waste

By Beth Newhart

Each cup of Greek yogurt generates more than three cups of acid whey waste, which is expensive to dispose of sustainably. Startup Capro-X says it offers more cost-effective, creative solutions to the problem.

New products for July 2019.

New in the dairy aisles: July

By Beth Newhart

DairyReporter brings you its monthly round-up of what’s new in the dairy aisles for July 2019.

Dairy Dialog 40: Inficon, Chobani and PanTheryx.  Bacterium pic: ©Getty Images/gaetan stoffel

Dairy Dialog 40: Inficon, Chobani and PanTheryx

By Jim Cornall

In this week’s podcast, we discuss leak detection technology with Bill Burnard, package integrity sales & business development manager, North America, Inficon, regarding the company’s new Contura S600 equipment. We also speak with Mark Braman, president...

Cottage cheese ‘renaissance’ heats up in the US

By Beth Newhart

The meteoric rise in popularity of Greek yogurt over the last decade has shown that consumers respond well to high-protein dairy snacks. Cottage cheese falls into that category and has been making a mainstream comeback with single serves.

The yogurt meals were all tested in a school production kitchen and taste-tested by students.

New yogurt-based recipes chosen for school lunch program

By Beth Newhart

Danone North America and the Chef Ann Foundation (CAF) have chosen 12 yogurt-based foods submitted by school districts across the country. Yogurt is considered a meat alternate in school meals and services the growing popularity of vegetarian diets.

Out-of-the-box flavors and ingredients are carving out space in healthy dairy products from cheese to beverages.

Latest trends in specialty foods at WFFS

By Beth Newhart

The Winter Fancy Food Show (WWFS) last week featured 1,400 companies and more than 25,000 attendees looking out for the latest trends in food and drink. More functional and plant-based CPGs are on the dairy horizon for 2019.

Chobani dips into non-dairy with new coconut-based line

By Beth Newhart

Greek yogurt giant Chobani has jumped on the popular plant-based wave and introduced a line of non-dairy yogurt alternative drink and cup products. It follows last month’s announcement of Chobani’s significant expansion into kids’ yogurt.

“Ice cream is the perfect vehicle for innovative flavors and ingredients, not only being neutral by its nature but also an object of craving and an indulgent treat that doesn’t break the bank.

Trend alert: Traditional dairy takes a cue from culinary trends

By Beth Newhart

The dairy industry has room to grow in 2019 and consumers can expect to see launches that reflect popular culinary-inspired trends seen in other food categories. Premium indulgence, sophisticated flavors and a global influence will all find a place in...

Packaging and product innovations are allowing for a longer shelf life and healthy products to be sold in convenience channels. Pic: ©GettyImages/DmitriMaruta

State of the industry: How Greek yogurt keeps customers coming back

By Beth Newhart

Greek yogurt still accounts for half the total yogurt category. After explosive growth in the US throughout the last decade, Greek yogurt brands are innovating however they can to keep consumers interested in the high-protein snack, taking cues from wider...

Chobani said it plans to introduce two incubator classes per year to expand the program’s impact.

Chobani reveals its largest incubator class

By Mary Ellen Shoup

Chobani’s third and largest incubator class for Spring 2018 includes nine “purpose-driven” food and beverage startups selected by CEO Hamdi Ulukaya based on their potential to transform traditional product categories.

While The Compass Group took top spot in Fast Company’s ‘World’s Most Innovative Companies’ for the food sector, dairy was well represented, with three companies making the top 10. ©GettyImages/AndreyPopov

What does it take to be a leader in dairy innovation?

By Mary Ellen Shoup

Three dairy companies made the top 10 list of Fast Company’s ‘World’s Most Innovative Companies’ in the food sector for 2018 – Chobani (in third spot), Eden Creamery (the makers of Halo Top, in fifth) and The a2 Milk Company, in ninth place.

Building on it success in the US market, General Millls is bringing Oui yogurt to the UK later this year.

General Mills optimistic on yogurt business as it eyes more markets

By Mary Ellen Shoup

General Mills has been working to turn around its yogurt business and is starting to see slow signs of improvement but "there is more work to do," CEO Jeff Harmening said during the CAGNY (Consumer Analyst Group) conference in New York City.

A team of scientists has developed a way to convert acid whey from making Greek yogurt into sustainable biofuels.  ©GettyImages/Oskanov

Scientists discover new use for Greek yogurt acid whey

By Mary Ellen Shoup

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.

Follow us

Products

View more