“I am large, I contain multitudes,” poet Walt Whitman famously observed. He could have been talking about the potentially valuable proteins that are lost daily in the waste streams of ingredient operations for want of knowing what they are and what they can do. It’s a situation that a cross-Atlantic startup seeks to change.
Now the world's largest exporter of nonfat dry milk (NDM) and skim milk powder (SMP), it is fair to say the US has discovered "the power of exports," says DairyReporter.com's US commodities expert John Geuss.
Probiotic pioneer Yakult’s little bottles are to feature in a 6-year, gravity-free study at the International Space Station (ISS).
Chobani has unveiled a raft of new products that will start hitting shelves this summer, including Chobani Oats - yogurt mixed with fruit and oats; Chobani Indulgent - its first desserts; and Chobani Kids - snack packs for kids.
Chobani has increased its Australian production from 25,000 cases a week to 25,000 cases a day in the past year, becoming the second best-selling yogurt brand in the nation’s top supermarket chain Woolworths, and announced ambitious expansion plans in Asia and Latin America.
A recent study linking protein intake to an increased risk of cancer death could have detrimental public health implications for adults seeking to maintain muscle health and avoid sarcopenia, says a group of leading protein experts.
The American Herbal Products Association has set a new policy for how member companies ought to calculate the amount of protein in their products to deal with a situation in which the amount of protein has potentially been overreported in some products in recent years.
Microencapsulation expert Balchem Corporation has unveiled plans to acquire spray-dried ingredients specialist SensoryEffects (Performance Chemicals & Ingredients Company) in a $567m mega-deal it claims will create “one of the most comprehensive food ingredient solution companies globally”.
More than half of Americans say they want more protein in their diets, while the percentage that claim to look for protein on the Nutrition Facts panel has increased from 20% in 2009 to 25% in 2013, according to market researcher NPD Group.
Dannon has pledged to boost the nutrition profile of its products after striking a deal with non-profit The Partnership for a Healthier America.
US senators have objected to an ‘absurd’ European initiative to protect local cheese names, which would force changes to common names in the States.
New data from Nielsen reveals that Chobani’s Simply 100 Greek yogurt already has a 1.3% dollar share of all refrigerated yogurt, just six weeks after its national launch, with distribution still cranking up.
Chobani will make its first foray into the organic market later this year with the introduction of 32oz grass-fed multi-serve packs of its Greek yogurt.
Activist group GMO Inside has turned its attention towards Starbucks in the latest phase of its campaign to persuade big brands to move away from GMOs.
Chobani has donated more than 5,000 pots of Greek yogurt originally intended for US athletes at the Winter Olympics in Sochi to food banks in New York and New Jersey.
"Until now, Americans have been eating yogurt more because they ought to instead of because they want to," claims Barb Yehling, chief marketing officer at Muller Quaker Dairy (MQD) the joint venture between PepsiCo and Theo Müller Group. In Europe, she says, "consumers eat it for enjoyment."
Dairy Farmers of America (DFA), the largest dairy cooperative in the US, has acquired Oakhurst Dairy, a family-owned, New England dairy processor, for an undisclosed sum.
The Milk Processor Education Program (MilkPEP), the organization behind the famous got milk? campaign, has unveiled two new national marketing programs, including one it believes will become its “next 20 year campaign.”
Greek yogurt byproduct acid whey has become a significant concern for the US Department of Agriculture (USDA), says a company tasked by the agency to complete the development of technology to alleviate the issue.
Vegetarians aren’t necessarily looking for alternative proteins or meat analogues, and makers of meat-free meals are embracing a range of trendy flavours and ingredients, says Classic Cuisine’s new product development manager Paul Hunt.
Spherix Consulting, a division of ChromaDex, is a global organization that provides food, dietary supplement, consumer product, and ph...
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