Yogurt brands will be able to leverage a scientifically-backed health claim for the first time thanks to a successful petition lodged by Danone North America.
The cultures extend the pH stability of fermented dairy, ensuring consistently mild sensory experience in products such as drinking or spoonable yogurts.
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'...
US consumers also believe food brands and companies hold the biggest responsibility for the nation’s nutrition, while multicultural communities are worst hit when it comes to access to nutritious foods.
A single-digit percentage of British and American shoppers consume the recommended amount of fiber. Danone UK&I’s Rachel Wright tells DairyReporter how Activia's new subrange simplifies fiber consumption while offering the health benefits of...
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...
New Zealand dairy giant Fonterra has outlined its functional beverage ambitions across South East Asia after a spate of new ready-to-drink (RTD) product launches under the Anchor and Fernleaf brands.
The ‘vegurts’ can be stored outside the fridge and recipes can be tweaked to meet different formulation objectives – from low-fat and low-sugar to textures and flavors.
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.”
From functional dairy to precision fermentation, ADM’s Brad Schwan lays out what manufacturers should anticipate in the year ahead to meet new consumer trends and tap into growing markets.
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...
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.
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...
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.
The MISTA collaboration has launched its first member co-created product, a plant-based yogurt base that can help get customers from development to market quickly.
Nestlé said due to the growth in the snack pouch category in the US, it has launched OUTSHINE, which it said addresses a key consumer need: an on-the-go snack that appeals to both adults and children.
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.
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.
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...
Fruit and vegetable ingredients supplier SVZ said it has seen a significant increase in demand for nutritious, natural ingredients to give dairy and dairy alternative products a desirable ‘health halo’.
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.
Food and drink makers, with the support of Made Smarter, are using technology and digital skills to navigate the major challenges of coronavirus, Brexit, and climate change.
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.
Polystyvert, a Canadian company that develops dissolution technology, and COEXPAN, which produces form fill seal (FFS) food packaging systems, are collaborating to validate the use of the dissolution rPS for FFS yogurt packaging applications.
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).
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.
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...
Lifeway Foods, Inc., a US supplier of kefir and fermented probiotic products, has announced it intends to acquire certain assets of privately-held, California-based GlenOaks Farms, Inc., a drinkable yogurt brand founded in 1984.
Arla Foods Ingredients has launched a new whey protein ingredient to help meet the growing demand for high-protein yogurts with health credentials and a premium positioning.