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Organic Valley Egg Bites

The refrigerated, heat-and-serve product is made with organic free-range eggs from the cooperative’s small family farms

August 13, 2020

The Egg Bites are an organic egg product comes in three flavors: chive and feta, sausage and pepper jack, and uncured ham and Swiss.

Organic Valley FUEL High-Protein Organic Milk Shake

Organic Valley Launches FUEL High-Protein Ultra-Filtered Organic Milk Shake

New milk product was developed in response to consumer demand for high-protein, low sugar options

August 29, 2019

The single serve, ultra-filtered, high-protein milk shake market has been growing rapidly in recent years, and until now the category has been dominated by fairlife® Core Power, which is sourced from conventional non-organic farms.

General Mills Partners with Organic Valley

Partnership will help approximately 20 dairy farms add 3,000 acres to organic dairy production

June 24, 2016

General Mills announced a strategic sourcing partnership with the largest organic cooperative in the U.S. that will help about 20 dairy farms add around 3,000 acres to organic dairy production over the next three years.

Organic Valley Flavored Half & Half

New varieties include organic French Vanilla and organic Hazelnut

February 24, 2016

Organic Valley introduced two new flavors to its Half & Half line-up: organic French Vanilla and organic Hazelnut.

Organic Valley Launches Grassmilk Yogurt

This milk is produced by cows that are 100% grass-fed, with no supplemental feed, grain or soybeans in their diet

August 21, 2015

Organic Valley launched Organic Valley Grassmilk Yogurt–yogurt made from Organic Valley Grassmilk. This milk is produced by cows that are 100% grass-fed, with no supplemental feed, grain or soybeans in their diet, just fresh pasture and dried forages.

New Organic Milk Protein Shakes

Organic Balance has 16g of protein from real, organic milk

October 15, 2014

Organic Valley, La Farge, Wis., has introduced organic milk protein shakes.

ON DEMAND: Whether you're in R&D, formulation, or innovation, this session will provide enzyme-driven insights to improve your plant-based dairy portfolio.

ON DEMAND: Demand for plant-based beverages is rising, driven by health, environmental, and dietary trends. Yet, challenges around taste, texture, stability, and nutrition remain.