US Greek yogurt maker Chobani announced today it is donating all profits from a new limited edition charity flavor to Feeding America, a nationwide network of food banks that provides food to people in need.
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.
On the podcast this week, we have one interview related to the cancelled Natural Products Expo West, some more interviews from the salon du fromage in Paris, and a feature on cleaning products during the coronavirus pandemic.
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.
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.
Once again Chobani is throwing out the old playbook that many food and beverage companies have followed for decades by ditching the traditional organizational divisions in favor of a more “nimble, team-centric” approach that it believes will foster innovation...