The yogurt category continues to evolve and expand with more refined varieties, including yogurt from sheep, goats and grass fed animals, as well as lactose free options. The kefir category also is expanding in tandem, as demonstrated by the array of products showcased at Expo East.
High protein, easy-to-eat foods are no longer limited to bars and shakes – now they can also be found in familiar baked goods that appeal to carb-loving consumers, thanks to companies like Flapjacked.
Ganeden BC30 probiotic is a hot ingredient right now, as demonstrated by a slew of diverse products featuring it at Expo East. The probiotic is in demand in part because it can help packaged goods stand out from competitors and gain entrance to the much sought after immunity and digestive segments, according to Katy Kinsella, director of sales at Ganeden.
Ecuador-based chia grower Kunachia has launched a new product pairing the milled seeds with a probiotic in Sam’s Club locations in eight states, the company announced recently.
Lifeway Foods, a manufacturer of kefir beverages, is tapping into an increasing trend toward flavor periodicity to extend its market leading position, said CEO Julie Smolyansky.
While supporters of Rep. Mike Pompeo’s Safe and Accurate Food Labeling Act (HR1599) welcome its proposal to create a national standard for non-GMO claims, the Non-GMO Project says this would confuse shoppers by creating a competing label underpinned by “drastically lower standards”.
If current trends continue, almondmilk will account for an astonishing 19% (dollar share) of the US retail dairy and dairy alternative beverages market in 2019, predicts Packaged Facts. However, plant-based products still only account for a tiny fraction of the cheese, yogurt and butter markets. Why is this?
Probiotic specialist Yakult USA has challenged allegations in a class action alleging it is misleading US shoppers about the digestive health benefits of its fermented drinks and says it is confident of "eventual and ultimate vindication at trial, if not before".
How about a glass of red wine, crackers… and some vegan cheese? If the prospect fills you with horror, says Miyoko’s Kitchen founder and TV chef Miyoko Schinner, you’re not alone. But try some of hers, and you’ll never look back, she insists.
Undeterred by the ongoing “fistfight” in the U.S. yogurt category, WhiteWave Foods Co. expands its presences in the segment with the $125 million cash acquisition of California organic yogurt maker Wallaby Yogurt Company, Inc.
Dairy and vegetable oil price drops have led the FAO Food Price Index to its lowest level in six years.
From the challenges of sourcing organic milk, to the threat 'alternatives' milks pose to the dairy sector and the 'scary' promotional dynamics of the yogurt category, the FoodNavigator-USA Dairy Innovation Forum covered a lot of ground. Here are some of the highlights from the 60-minute session, which is now available on demand.
The development of synthetic modes of the production of food and dietary ingredients holds great promise both in terms of sustainability and greater functionality. But a prominent researcher says that defeats on the public relations front could endanger the entire effort.
Ganeden Biotech has teamed up with ingredient supplier Sensus in an alliance to bring a liquid prebiotic/probiotic ingredient to market that adds functionality to food formulations and also solves an issue that prevents wider application of probiotics, one of the partners has said.
San Francisco-based seed stage biotech accelerator Indie Bio is offering up to $250k in seed funding for scientists and entrepreneurs developing cultured meat, milk, and egg products.
DSM has launched a range of yogurt cultures for thick and creamy products its has called ‘Greek Legends’.
New data on the US retail market for dairy products reveals strong dollar sales growth for butter, whole milk, cream, kefir, and natural cheese, but a lackluster performance from low fat and skim milk, frozen yogurt and margarine, suggesting Americans are embracing full-fat products as attention focuses more on sugar as public enemy #1.
The tide may be changing for cheese, as science helps re-position the dairy food as a protein-dense, calcium-rich, healthy snack rather than as a high-fat and -sodium food to be enjoyed in moderation, suggests a market trends expert.
After decades of research, Oregon State University (OSU) has begun commercializing a natural dairy thickener with probiotic potential.