Items Tagged with 'yogurt'

The words “fermented” and “dairy” have strong links to nutrition and health that have stood the test of time. But like many foods, we continue to discover nutritional properties found in fermented dairy products that benefit our health throughout life. 

The "super-yogurt" formula made with Australian sweet lupins and oats is highlighted in a Monash University study as a major advancement in the plant-based food sector, due to its fast fermentation time, dairy-like texture, and unique nutritional profile.

Kwee Choo Ng, regional product manager, Rice Ingredients and Functional Proteins, North America, at BENEO, joins Dairy Foods for Episode 47 of the “Let’s Talk Dairy” podcast, where she addresses ingredient reduction and “free from.”

Passion Fruit, available at Sprouts Farmer Market stores, is available in Painterland Sisters’ convenient 5.3oz cup. It provides 16 grams of protein per cup and is lactose-free.

YoBark is refrigerated and combines the creaminess of yogurt with the crunchy texture of Nature Valley Granola, offering a multi-sensory flavor experience, according to Dairy Management Inc. It is available at Albertson’s, Safeway and Walmart and will reach more retailers nationwide in the coming months.

The transaction includes all noosa yogurt trademarks and its manufacturing facility in Bellvue, Colo. 

The battle of dairy versus plant-based products continues to intensify with recent campaigns featuring celebrities on both sides of the coin. The “Got Milk?,” “Milk Does a Body Good” and newer campaigns have faced competition from “Ditch Milk” and other anti-milk advertising efforts. 

Retailer predicts yogurt and cottage cheese have "staying power."

The partnership will feature MapleHill’s100% Grass-Fed Organic Greek Yogurt

Lactose-free milk remains a bright spot in the milk category. According to information from Dairy Management Inc., retail volume sales are up 11.6% in 2024 year-to-date (YTD) (through July 21), building on average annual growth of 11.4% from 2019 to 2023.