It has been almost a decade since global bioscience company Chr. Hansen launched its first generation of FreshQ, a range of food cultures for improving the bioprotective effects of fermentation in dairy.
Scientists in Denmark have developed a plant-based ‘yogurt’ made from just three ingredients: soy drink, brewer’s spent grain, and lactic acid bacteria from plant materials.
Brazilian dairy company Betânia's recently launched ambient drinking yogurt allows it to by-pass costly cold chain distribution and is more convenient for consumers, it says.
Mexican dairy producer Grupo Lala's 2019 second quarter sales netted 14,467m pesos ($758m) in Mexico, a 3.9% increase from Q2 2018. The company cited “innovation and an improved mix” of its ‘value-added dairy’ offerings as reason for the jump.
Kids’ products can often be divided into two groups, claims Chobani chief marketing and commercial officer Peter McGuinness: fun products that parents don’t feel great about buying, and ‘worthy’ products designed to appeal to parents but which lack appeal...
Yogurt made from a base of water buffalo milk as an alternative to cow’s milk is popular in some markets, such as Italy. Colombian company Annabella produces its cheese, yogurt and dessert products in small batches for distribution in the US.
Danone has given its Argentinean yogurt brand La Serenísima a sustainable packaging revamp to make it easier to recycle. “We have the opportunity to be the first yogurt in Argentina to speak about the circular economy," it says.
