Immune health has never been more important than it is today. Cultured dairy products are uniquely positioned to address this important health trend. 

Looking at the top 10 list of health positioning for new yogurt products worldwide over the last two years (based on a report from Innova Market Insights), it is a bit surprising that “no-/low-/reduced-fat” tops the list, with “high source of protein” coming in a close second.

Although many consumers would say that “flavor rules,” texture is close behind. When it comes to cultured dairy products, smooth and creamy is always the target, and textural attributes such as grainy, gel-like, shrunken, weak or ropy are typically considered defects.  

Icelandic Provisions announced the debut of new Icelandic-inspired branding for its skyr, along with a new creative campaign.

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.

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.