high protein - Page 1

Items Tagged with 'high protein'

ARTICLES

Clover Sonoma introduces Organic Greek Nonfat Plain Yogurt

Available in 32-ounce containers, each serving contains 22 grams of protein.

June 4, 2025

Clover Sonoma launched its Pasture Raised Organic Greek Nonfat Plain Yogurt, which is made with fresh pasture raised organic milk from Clover's network of California family farms.

Protein Pints now available at nationwide Target locations

May 28, 2025

Protein Pints was founded by two childhood friends during their recent college years, on a mission to help people enjoy their protein in one of America’s favorite treats. Protein Pints products are packed with 30 grams of protein per pint.

Dairy industry trend: milk touts its protein advantage

James Carper

November 8, 2013

The dairy industry is promoting milk’s role in building muscle. But that alone won’t increase consumption. Packaging, flavors and channels of distribution have to pull their weight, too.

Milk

Shamrock Farms’ Rockin Refuel adds new Lean Builder high-protein milk

November 2, 2013

Rockin' Refuel by Shamrock Farms expanded its line to include the new Lean Builder high-protein milk in chocolate and vanilla flavors.

Frozen yogurt

New squeezable, high-protein frozen yogurt from ProYo

March 27, 2013

ProYo introduces ProYo high-protein, squeezable frozen yogurt tubes.

Make a better-tasting, low-fat Cheddar

Rather than calling them low-fat Cheddars, describe them as high in protein, much like Greek yogurt makers compare themselves to traditional yogurt.

John A. Lucey Ph.D., Director, Center for Dairy Research

October 9, 2012

During the past few years, pressure to manufacture good tasting low-fat and reduced-fat options for the foodservice and ingredient industries has grown. New limits and regulations have led to even greater pressure on the dairy industry to produce and manufacture such products. While we face some challenges, the dairy industry has already developed several solutions.

The global cosmetics market is undergoing a major shift towards the use of natural bioactive ingredients as consumers grow more skeptical of traditional formulations and demand greater transparency and sustainability.

Reverse osmosis (RO) membranes are well established in dairy processing but continue to evolve to improve performance, reduce energy use, and increase operational longevity.