Yoghurt

Loquats look similar to apricots, but have a distinctly different taste. Image: Getty/Oleksandr Kiriuchkov

Could loquat fruit be the next big trend in yogurt?

By Teodora Lyubomirova

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'...

Getty/Povareshka

Plant power: Could hybrid dairy offer the best of both worlds?

By Teodora Lyubomirova

A study that compared the nutritional properties of dairy and plant-based yogurts sold in the US has found that almond- and oat-based alternatives were ‘similar or better’ than dairy yogurts - but there's room for innovation in bridging the nutritional...

GettyImages/t_kimura

Wilk serves up hybrid yogurt made with cultivated milk fat

By Teodora Lyubomirova

The Israeli foodtech company says the concept product provides validation of its technology, which involves growing milk-producing cells in a lab. “This is a significant milestone, not just for Wilk, but for the global industry.”

Pic: Getty Images/vavlt

Co-op scraps use-by dates on own-brand yogurts

By Jim Cornall

UK retailer Co-op is getting rid of use-by dates from all of its own-brand yogurts in a bid to reduce food waste and combat the 42,000 tonnes – £100m ($127.6m) worth – of edible yogurt thrown away by UK householders each year, due to guidance printed...

PARIVA's three product flavors.  Pic: PARIVA

YogiBalls rebrands and changes name to PARIVA

By Jim Cornall

YogiBalls - maker of small orbs of strained, whole milk yogurt immersed in organic extra virgin olive oil, organic sunflower oil, herbs and spices - has completed a rebranding effort, including a new name, PARIVA.

Dairy Dialog podcast 176: DSM, Parmigiano Reggiano Consortium

Dairy Dialog podcast 176: DSM, Parmigiano Reggiano Consortium

By Jim Cornall

On the podcast this week we talk to Claire Price, innovation manager dairy, at DSM Food & Beverage; and Alberto Pecorari, head of the institutional office of the Parmigiano Reggiano Consortium. And we have our weekly update on the global dairy markets...

AMBPOMIAL is based upon the Greek word Ambrosial.  Pic: Yili

Interview: Yili’s AMBPOMIAL brand

By Jim Cornall

Dairy Reporter recently had the opportunity to dig a little deeper into one of Yili’s brands, AMBPOMIAL, with Dr Zhanyou Yun, assistant president of Yili. The yogurt brand launched in 2013.

Recipients of the Danone North America Fellowship Grant will explore how the gut microbiome, yogurt and probiotics help sustain human health and wellness through growth, development, and longevity. Pic: Getty Images/vavlt

Danone North America continues research grants

By Jim Cornall

For the 10th year in a row, Danone North America will award two graduate students $25,000 each for conducting research to further study the role of the gut microbiome, yogurt and probiotics for human health.

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.

Watch: Anuga – Magda

Watch: Anuga – Magda

By Jim Cornall

Polish company Jogurty Magda was turning heads at the Anuga event held in Cologne, Germany.

Pic: Getty Images/SB

BiaVest and Development Capital to acquire Nomadic Dairy for €29m

By Jim Cornall

Food investment group BiaVest has partnered with Development Capital to acquire Donegal-based Nomadic Dairy from Donegal Investment Group plc for an upfront amount of €23m ($26.7m) and up to €6m ($7m) deferred consideration, contingent on FY 2022 financial...

Innovation in the yogurt section of the dairy aisles needs careful consideration of equipment, according to SPX FLOW. Pic: Getty Images/kzenon

Things to consider when creating new yogurt recipes

By Jim Cornall

As consumers grow increasingly aware of the benefits of fermented products, especially probiotic yogurt, there’s a dire need for fermented technology companies to partner with dairies.

Pic: Getty Images/stu99

Stonyfield steps in for Northeast milk producers

By Jim Cornall

Organic yogurt maker Stonyfield Organic has announced plans to help save at-risk Northeast organic family farms by inviting some farms into their direct supply program during the coming months.

Pic: Getty Images/pichet_w

Saputo acquiring Carolina Aseptic and Carolina Dairy

By Jim Cornall

Canadian dairy company Saputo Inc. has announced it has completed the acquisition of the Carolina Aseptic and Carolina Dairy businesses formerly operated by AmeriQual Group Holdings, LLC (Carolina Aseptic and Carolina Dairy).

Dairy Dialog podcast 148: Action on Sugar, World Cheese Awards

Dairy Dialog podcast 148: Action on Sugar, World Cheese Awards

By Jim Cornall

This week, we have two interviews on the podcast. We have conversations with Dr Kawther Hashem, campaign lead at Action on Sugar, and John Farrand, managing director of the Guild of Fine Food, which organizes the World Cheese Awards.

Action on Sugar is calling for government restrictions on child-friendly packaging, and nutrition and health claims on yogurts (high or medium in sugar), to stop misleading parents. Pic: Getty Images/kzenon

UK Action on Sugar group slams majority of children’s yogurts

By Jim Cornall

The UK group Action on Sugar is calling for a complete ban on child-friendly yogurt packaging and on misleading nutrition and health claims following its new product survey, which it said shows only 5% of yogurts with child-friendly packaging contain...

Exberry products are made from edible, non-GMO fruit, vegetables and plants. Pic: GNT

GNT launches new natural green Exberry colors

By Jim Cornall

Dutch headquartered natural product company GNT has launched two Exberry coloring foods made from turmeric and spirulina, which it said provides new opportunities for clean-label greens in dairy and other products.