The Chobani Foundation has partnered with Cornell University and the University of Idaho to offer scholarships to students pursuing degrees in dairy science.
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.
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.
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.
Maple Hill 100% grass-fed organic dairy has launched a new range of blended yogurt developed in response to high consumer demand and to complement the company’s existing cream-on-top and Greek yogurt lines, CEO Carl Gerlach said.
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.
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.
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.
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.
Could skyr – which is higher in protein and lower in sugar – be as big as Greek yogurt, or is the ‘Icelandic’ segment of the dairy aisle likely to remain a quirky niche? Ten years ago, people were asking the same question about Greek yogurt, says the...
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.
Grupo Lala has agreed to acquire 91.99% equity share of Brazilian dairy company Vigor Alimentos S.A., as well as its shareholding in Itambé Alimentos S.A., for US$1.8bn (R$5,725m).
As palates in North America change and acidified foods become more acceptable, space is created, too, for additives such as pectin that can handle specific pH regimes.
