Cultured Dairy

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The Chobani Child Hunger Batch is a layered lemon Greek Yogurt with real raspberry on the bottom, a raspberry lemonade flavor reminiscent of childhood summers. 

The product innovation is slow crafted, utilizing a fermentation process that is up to five times longer than traditional yogurt to create a thick, creamy texture reminiscent of ice cream. 

Hood introduced its Cottage Cheese Medleys, a new single-serve, flavor-packed snack that brings consumers a delicious way to enjoy cottage cheese. The medley also delivers crave-able flavor combinations and crunchy mix-ins in a convenient, protein-packed snack.  

The facility will meet the growing demand for its yogurt pouches by expanding its plant by 17,000 square feet, marking the second largest expansion in brand history.

As part of this new look and integrated campaign, Light + Fit is releasing two new commercials that follow a fearless heroine as she flips the script on snacking by unapologetically taking what's hers and snacks without sacrifice. 

Whether it is your favorite spoonable or drinkable yogurt, cottage cheese, cream cheese spread, or a sour cream-topped baked potato, we all enjoy eating cultured products. However, we often overlook their potential as ingredients in many of the foods we enjoy every day.  

Danone North America announced the recipients of the 2022-2023 Annual Gut Microbiome, Yogurt and Probiotic Fellowship Program. Madison Adamthwaite of Harvard University and Nam Than of The University of Texas at Austin have been awarded $25,000 each to conduct research to help further the understanding of the gut microbiome, yogurt and probiotics.

Light + Fit Zero Sugar Drinks will be on store shelves beginning this June.

The ice cream and cultured dairy product competitions took place during IDFA’s annual, co-located Ice Cream Technology Conference and Yogurt & Cultured Innovation Conference, which attracted a record crowd of more than 270 industry professionals to Austin, Texas. 

Like a balloon ascending to the sky, most segments of the cultured dairy category — refrigerated yogurt and yogurt drinks, cottage cheese, cream cheese, sour cream, dairy dips, and whipped toppings — are going “up, up and away.”