General Mills has been making up lost ground in the fast-growing US Greek yogurt market, increasing its market share to 9% compared with less than 6% in early summer.
Greek yogurt giant Chobani has opened what it claims is the world’s largest yogurt factory - a one million square foot plant in Twin Falls Idaho and its second domestic manufacturing facility - following a $450m investment.
Saputo hopes to increase its share of the US dairy market while reducing its reliance on the stagnated Canadian market through its proposed acquisition of Dean Foods’ Morningstar division.
The Coca-Cola Company is partnering with US-based Select Milk Producers to invest in the Core Power high protein milk shake brand and create a complementary value-added nutritional dairy portfolio.
The organic dairy industry has for a long time boasted of its nutritional superiority over conventionally-produce dairy products. Now, according to a US study, the organic dairy sector can also lay claim to being more economically beneficial.
Kraft Foods have reported strong third quarter 2012 results with growth fuelled by new products and gains in productivity, says the newly independent business.
Irish dairy giant Glanbia is “confident” of delivering its full year profits target, despite reporting marginal growth for the first nine months of 2012.
In part two of his October dairy commodities breakdown, MilkPrice blogger John Geuss gives DairyReporter.com the latest on cheese and butter demand and quick look ahead to November, December and the coming year.
Hain Celestial’s Greek yogurt brand Greek Gods has been shielded from the price wars raging in the Greek yogurt category and continues to go from strength to strength, with sales surging by 35% in the latest quarter, say bosses.
US milk protein prices increased by 13% in October. But does the price increase have the momentum to carry milk protein prices to the "exceptional highs" of 2008? US commodities expert and MilkPrice blogger John Geuss gave DairyReporter.com...
Ultima Foods has committed an additional $22m ($22.5m, €17.5m) in an effort to increase yogurt production capacity at its Granby plant – the second investment of its kind at the Canadian plant in the last six months.
A natural surfactant from a South American tree matched the established synthetic Tween 80 for the formation and stabilization of emulsions, says new data from a leading emulsion scientist and collaborators at Nestlé.
Market success of yogurts formulated to be high in fiber and low in sugar could depend on how visible the fiber is in the formulation, suggests data from 700 young educated consumers.
