Greek Yogurt Revolution

“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.