Cultured Dairy

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For a fermented dairy beverage that originated in the Caucasus Mountains more than 2,000 years ago, kefir sure is having a moment. Innova Market Insights reports that the number of kefir launches grew more than threefold globally between 2011 and 2016. In the United States, beverages featuring kefir accounted for 40% of the drinking yogurt/fermented beverage introductions in 2016.

Chobani’s mission has been clear from the start: make better food for more people. It emphasizes that just as much today as when the company was founded by chairman and CEO Hamdi Ulukaya in 2007.

New York-based siggi’s introduced 9% Triple Cream to its Icelandic-style yogurt line. The mother of the company’s founder used to make him plain skyr and whipped cream mixed with fruit when he was a child, which was the inspiration behind the recipe for Triple Cream.

In 2016, to accommodate its growth, Norwich, N.Y.-based Chobani invested $100 million to complete a 300,000-square-foot expansion to its manufacturing facility in Twin Falls, Idaho. Now totally 1,000,000 square feet, the plant (which opened in 2013) is said to be the largest yogurt manufacturing facility in the world.