Cultured Dairy - Articles - Page 62

FDA Commissioner Scott Gottlieb pledges more focus on ‘mislabeled’ imitation dairy foods

Sen. Baldwin urges Gottlieb to act against plant foods violating federal standards.

April 26, 2018

Sen. Baldwin urges Gottlieb to act against plant foods violating federal standards.

Danone North America becomes the largest certified B Corporation in the world

The announcement coincides with the unveiling of the company’s new name.

April 13, 2018

The announcement coincides with the unveiling of the company’s new name.

Yogurt with fruit DuPont Nutrition and Health

The acid whey conundrum

A byproduct of Greek yogurt manufacturing, acid whey presents an environmental challenge that will require the combined efforts of many parties to resolve.

Pedro Menchik Tristan J. Zuber Anika Zuber Carmen Moraru

April 10, 2018

Over the past decade, the dairy industry has experienced a boom in the production of Greek-style yogurt (GSY). While in 2004 GSY accounted for less than 2% of all yogurt types produced domestically, by 2015 this number skyrocketed to almost 40%.

Reinvigorating the humdrum cottage cheese segment

The Artisa brand is adding excitement to the cottage cheese subcategory via flavor innovation and single-serve packaging.

Kathie Canning

April 10, 2018

Up until recently, cottage cheese was arguably one of the most yawn-worthy subcategories within the cultured dairy segment. With so much other innovation in the cultured dairy space, consumers likely viewed the product as bland and boring, and retail sales data reflected that reality.

Maple Hill Creamery adds a line of whole-milk blended yogurts

The organic yogurts come in vanilla, strawberry, blueberry and plain varieties.

April 10, 2018

The organic yogurts come in vanilla, strawberry, blueberry and plain varieties.

Fermented dairy foods symposium to be held May 22-23

Expert speakers will address dairy and human health, trends and opportunities, and more.

April 9, 2018

Expert speakers will address dairy and human health, trends and opportunities, and more.

Bringing Nordic tradition to U.S. consumers

Icelandic Provisions’ skyr is made using the original Icelandic recipe and heirloom cultures

Kathie Canning

April 5, 2018

About a decade ago, Greek yogurt was the game-changer in the U.S. cultured products space. But newer cultured dairy products are now providing some competition, and adding excitement to the dairy case.