Items Tagged with 'cultured dairy products'

ARTICLES

Lifeway debuts kefir shots, organic grass-fed kefir

The offerings respond to growing consumer interest in functional foods.

February 24, 2021

Morton Grove, Ill.-based Lifeway Foods Inc. added two new lines to its collection of kefir products: 3.5-ounce functional shot multipacks and organic grass-fed kefir.

Oikos debuts grant program to help strengthen the fitness industry

The grant program, Oikos Pro for Pros, aims to help give independent fitness businesses and trainers the support and strength they need.

February 2, 2021

The past year has tested the strength of the fitness industry, which lost more than 480,000 jobs due to the pandemic. Gyms are closing, and fitness pros (#PROFACES) are struggling.

Danone North America introduces high-protein Oikos Pro line

The line includes yogurt cups and drinks.

January 6, 2021

According to Danone North America, based in White Plains, N.Y., and Broomfield, Colo., people are always looking for ways to incorporate more high-quality protein into their diets.

Clio Snacks adds less sugar yogurt bars

The bars come in Mixed Berry and Peach.

November 6, 2020

Clio Snacks, Roselle, N.J., said it launched a new line of Clio less sugar yogurt bars in two flavors — Mixed Berry and Peach.

General Mills creates keto-friendly yogurt snack line

The cultured dairy snacks contain 2 grams of net carbs and 1 gram of sugar per serving.

September 17, 2020

Minneapolis-based General Mills said it is launching :ratio — a new ketogenic-diet-friendly product line that marks the food company’s first keto-focused products.

IDFA cancels Ice Cream Technology, Yogurt & Cultured Innovation conferences

All active conference registrations and sponsorships will be transferred to the 2021 events.

April 14, 2020

In an email to International Dairy Foods Association (IDFA) members, Michael Dykes, D.V.M., IDFA’s president and CEO, said the association made “the difficult decision” to cancel the Ice Cream Technology and Yogurt & Cultured Dairy conferences for 2020.

Danone North America accepting applications for fellowship grants

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.

Good Culture introduces kefir-based probiotic smoothies

The offerings are available in Pineapple, Vanilla and Wildberry flavors.

January 28, 2020

The offerings are available in Pineapple, Vanilla and Wildberry flavors.

Prairie Farms adds squeezable sour cream

The offering answers consumer demand for easy-to-use packaging.

November 21, 2019

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 names winner of the 2019 Siggi Supports Entrepreneurs Contest

Allison Thirion, a Cleveland School District dietitian, will receive a $10,000 grant to support her initiative.

October 28, 2019

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.

More Articles Tagged with 'cultured dairy products'

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Webinar

5/20/20 to 5/20/21

Contact: Vania

Trends and Opportunities in Cultured Dairy Products

ON DEMAND: 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.

Innovation Spells Opportunity in Cultured Dairy

This webinar will explore emerging trends and opportunities tied to functional products within the yogurt space. It will also examine trends and innovation opportunities for cultured dairy products outside of the yogurt space.

The Empire State is the Cultured Dairy State

When it comes to cultured dairy products, New York dairy processors manufacture more cottage cheese and sour cream than any other state in the union.

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Are You at Risk for a Product Recall?

Labeling errors alone constitute 40% of all recalls in the United States, and recalls due to labeling errors as well as foreign material contamination are a growing problem in the industry globally. This session will cover the types of product inspection equipment that can be used, as well as best practices of processes and procedures for utilizing these solutions.

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Tharp & Young on Ice Cream: An Encyclopedic Guide to Ice Cream Science and Technology

An at once an all-inclusive guide to the meaning of hundreds of technical terms and ideas needed for ice cream manufacturing, as well as a practical introduction to the ingredients, freezing methods, flavoring, and packaging of ice cream, sherbet, sorbet, gelato, frozen yogurts, novelties and many other kinds of frozen desserts.

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