Three New Varieties from The Greek Gods

Each of the new varieties is made with a rich chocolate base

September 26, 2016

The company added hints of Mocha, Strawberry and Cherry for a unique and decadent experience. The new yogurts are available in 24-ounce tubs for sharing.

The Greek Gods Brand Introduces Nonfat Greek Yogurt With Chia Seeds

Chia seeds provide a texture to grab and go Nonfat Greek Yogurt

April 12, 2016

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The new yogurts are available in four flavors: Vanilla, Strawberry, Peach and Blackberry.

Greek Gods Introduces Black Cherry Yogurt

New variety joins line of Greek-Style Yogurts

November 10, 2014

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The Greek Gods® brand has introduced a new addition to their lineup for 24-ounce Greek-Style Yogurts.

Greek Gods Introduces Multi-Pack Yogurt

The 6-ounce yogurt cups are packaged in a set of four

September 25, 2014

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The Greek Gods® brand introduced a multi-pack format for 6-ounce Greek-Style Yogurt. The 6-ounce cups of Honey, Honey Vanilla, Honey Strawberry and Honey Salted Caramel are conveniently packaged in a set of four.

CPX20: Cannabis Products Exchange

CPX20: Cannabis Products Exchange is a unique new event spotlighting the latest in the development and production of legal cannabis edibles and beverages. This interactive two-day conference is designed to inform and inspire the ideation, innovation, research and development, manufacturing, packaging, distribution, and consumer safety of legal cannabis edibles and beverages.

Food Affordability: Navigating Today’s World, Emerging Stronger Tomorrow

The webinar will provide the audience with an overview of the economic pressure and consumer concerns in the current food market during COVID-19, and what to expect in the future. Ingredion will highlight insights and capabilities that can help manufacturers maintain their margins while delighting consumers with more affordable food choices.

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Prepared Foods

June 2020

Check out the June 2020 issue of Prepared Foods, featuring our cover story on creating functional flavors with stocks, bases & sauces, consumers’ appetite for beef and other animal proteins, new dairy and dairy alternative offerings, and much more.

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