The company said donations will focus, in particular, on New York and New Jersey residents who are facing hunger as a result of the COVID-19 outbreak.
March 27, 2020
Maple Hill Creamery, a Kinderhook, N.Y.-based producer of grass-fed organic dairy products, said it partnered with New York State's Department of Agriculture and Markets, on behalf of Governor Cuomo and nonprofit Feeding America, to distribute 200,000 cartons of its grass-fed organic milk and grass-fed yogurt to residents in need.
The initiative aims to bolster local community nutrition and wellness programs.
March 12, 2020
Yogurt company Siggi’s announced the launch of Siggi’s Starters, a grant program aimed at supporting nutrition professionals seeking to develop innovative programs to bolster community nutrition and wellness.
Like all other food categories, the yogurt market is creating new products to attract more consumers. Although there is no definition for these "specialty yogurts," they typically reflect trends found in many other food categories, including international styles, indulgent and botanical flavors, added protein and fiber, sugar reduction, artisanal recipes and more.
The company will award two $25,000 grants to graduate students interested in exploring the gut microbiome, probiotics and yogurt and their role in maintaining health and wellness.
February 4, 2020
Danone North America, headquartered in White Plains, N.Y., and Broomfield, Colo., said it is now accepting applications for the 2019-2020 Danone North America Gut Microbiome, Yogurt and Probiotics Fellowship Grant.
Norwich, N.Y.-based Chobani launched Chobani Greek yogurt with oatmeal. The wholesome, hearty product line pairs the nutrient density and probiotic benefits of the company's Greek yogurt with satisfying whole grains, offering 4 grams of fiber per cup, Chobani said.
ON DEMAND: The future looks bright for cultured dairy products, with a 2018 publication from Wise Guy Reports forecasting a compound annual growth rate of 7.4% globally between 2018 and 2022. But processors need to tap into current and emerging trends in new product development to get their fair share of that growth.
Many U.S. retail cultured dairy categories have been struggling in recent years. For example, yogurt sales have been falling as a sea of style and flavor innovation has led to “increased competition and consumer fatigue,” noted Madelyn Franz, a food and drink analyst with global market research firm Mintel, in a November 2019 report. Read More