The dips are free from thickeners, stabilizers, preservatives, added MSG (monosodium glutamate), and non-dairy allergens.

"This game changing development creates a new product category; probiotic beverages packed in aseptic carton packs and spouted pouches which are shelf-stable for prolonged storage periods without refrigeration," the companies stated.

Icelandic Provisions unveiled two new multi-packs in Strawberry & Lingonberry and Vanilla Skyr available at select retailers. It takes nearly four cups of milk to make one cup of Skyr, making it thicker, and creamier than yogurt.

The Chobani Child Hunger Batch is a layered lemon Greek Yogurt with real raspberry on the bottom, a raspberry lemonade flavor reminiscent of childhood summers. 

The product innovation is slow crafted, utilizing a fermentation process that is up to five times longer than traditional yogurt to create a thick, creamy texture reminiscent of ice cream. 

Hood introduced its Cottage Cheese Medleys, a new single-serve, flavor-packed snack that brings consumers a delicious way to enjoy cottage cheese. The medley also delivers crave-able flavor combinations and crunchy mix-ins in a convenient, protein-packed snack.  

The facility will meet the growing demand for its yogurt pouches by expanding its plant by 17,000 square feet, marking the second largest expansion in brand history.

As part of this new look and integrated campaign, Light + Fit is releasing two new commercials that follow a fearless heroine as she flips the script on snacking by unapologetically taking what's hers and snacks without sacrifice. 

Whether it is your favorite spoonable or drinkable yogurt, cottage cheese, cream cheese spread, or a sour cream-topped baked potato, we all enjoy eating cultured products. However, we often overlook their potential as ingredients in many of the foods we enjoy every day.  

Danone North America announced the recipients of the 2022-2023 Annual Gut Microbiome, Yogurt and Probiotic Fellowship Program. Madison Adamthwaite of Harvard University and Nam Than of The University of Texas at Austin have been awarded $25,000 each to conduct research to help further the understanding of the gut microbiome, yogurt and probiotics.