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Items Tagged with 'full-fat yogurt'

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Closeup of young Asian man preparing yogurt and muesli breakfast at modern home. Diet and healthy food morning routine concept.

Culturally Speaking

Cultured dairy products are a good fit for the new Dietary Guidelines for Americans

Full-fat dairy plays well into these recommendations.

K.J. Burrington

May 13, 2026

The New Dietary Guidelines for Americans 2025-2030 emphasize three goals: 1) Eat the right amount; 2) Prioritize protein at every meal; and 3) Include dairy, even full-fat options without added sugars. Gut health is also highlighted, and KJ Burrington notes that cultured dairy products meet these criteria.

New dairy products: Liberté Organic whole-milk premium yogurt

January 4, 2017

Liberté Organic, a brand of General Mills, Minneapolis, was introduced last summer.

Whole-milk yogurt

Siggi's launches whole-milk Icelandic yogurt

July 13, 2015

Another full-fat yogurt hits the market from siggi’s, maker of Icelandic-style yogurts.

Tri-layer yogurt

Stonyfield introduces triple-layered whole-milk yogurt

March 2, 2015

Stonyfield’s new Oh My Yog! line features whole-milk yogurts made with three layers, including a cream top.

Grass-fed, full-fat Greek yogurt

Maple Hill Creamery adds new full-fat, grass-fed Greek yogurt to its line

The company is now a third-party verified 100% Grass-Fed Organic dairy brand

October 3, 2014

A new line of whole milk Greek yogurts are now available from Maple Hill Creamery, further tapping into a growing trend of full-fat and grass-fed yogurts on the market.

Will the next Greek yogurt please stand up?

What will be the next phenomenon in the cultured dairy product category?

Phillip S. Tong

September 9, 2014

Greek yogurt accounted for 44% of U.S. yogurt sales in 2013 compared to just 4% in 2008. Marketers predict there is still a lot more room to grow the category in the United States.

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.