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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.
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.
Edwardsville, Ill.-based Prairie Farms Dairy announced the expansion of its product lineup to include 12-ounce squeezable pouches of all-natural sour cream.
Siggi’s, a New York-based maker of Icelandic skyr “with simple ingredients and not a lot of sugar,” said it named a Cleveland School District dietitian, Allison Thirion, MPH, RDN, LD, the winner of its fourth annual Siggi Supports Entrepreneurs contest.
DairyPure, a brand of Dean Foods Co., Dallas, introduced Smooth cottage cheese, a double-blended cottage cheese that creates a thick, rich and smooth snacking experience.
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
