Yogurt | Prepared Foods

Items Tagged with 'Yogurt'

ARTICLES

Tillamook Creamery Collection

Lowfat yogurt line contains a a proprietary blend of nine cultures and probiotics

August 25, 2020

Not too sweet and not too tart, the creamy yogurts come in six unique flavor combinations and offer what the company describes as the "perfect bite" of yogurt made with no artificial sweeteners, flavors, or preservatives.

Sensient Technologies Corp. to Sell Yogurt Fruit Preparations Line to Frulact

Sensient will be named a core supplier of flavors, colors, and other related products used by Frulact

June 24, 2020

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As a result of this transaction, Sensient will be named a core supplier of flavors, colors, and other related products used by Frulact in its fruit preparation business. The transaction is expected to close in the third quarter of 2020.

HITTING THE SHELVES

A Look at New Dairy & Dairy Alternative Products Making a Debut in June 2020

Goat Cheese Dips, Farmstyle Cream Cheese Spreads and Dairy-Free Yogurts make of part of this month's collection

June 5, 2020

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Prepared Foods showcases new dairy and dairy alternative products making a debut in 2020.

FORM + FUNCTION

New Functional Foods, Drinks & Supplements Introduced in April 2020

Probiotic yogurts, energy beverages and weight management systems make up this month's collection

April 28, 2020

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Prepared Foods showcases new keto-friendly beverages, probiotic yogurt drinks, and weight management nutritional products for 2020.

PLANT TO PLATE

New Dairy Products for Foodservice

New dairy products hitting restaurant and foodservice channels in May 2020

April 27, 2020

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Looking for the latest on dairy food innovation, dairy protein trends and more? Prepared Foods presents five in-depth pieces.

DuPont Nutrition & Biosciences: All-in-One Solution

DuPont’s new YO-MIX PRIME helps yogurt manufacturers create dream yogurt

April 8, 2020

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DuPont Nutrition & Biosciences announced the global launch of its DuPont™ YO-MIX® PRIME cultures series. These innovative cultures set a new industry standard for yogurt manufacturers around the world.

Plant-Based Market Now Worth $5 Billion

New data shows plant-based meat, eggs, and dairy continue to outpace conventional animal products

March 3, 2020

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New data released by The Good Food Institute (GFI) and the Plant Based Foods Association shows US retail sales of plant-based foods continued to increase by double digits in 2019, growing 11% and bringing the total plant-based market value to $5 billion.

Yofix Raises $2.5 Million to Fuel Growth

Key investors and first-tier international dairy companies join latest capitalization round

February 5, 2020

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The new infusion of funding provides the startup with significant leverage for attaining global expansion of its current portfolio of award-winning plant-based yogurts.

siggi's Plant-Based Product Line

New yogurt contains high protein content and reduced sugar

December 19, 2019

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The launch of siggi's plant-based recipe comes after two years of development and fills key gaps consumers have desired from similar non-dairy products.

noosa hilo yoghurt

New yoghurt is made with high protein and lower sugar content

December 11, 2019

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hilo yoghurt is made with 12g of protein and 12g of sugar per serving, and it is available in six varieties: Vanilla Bean, Blueberry, Mixed Berry, Strawberry, Plain and Peach.

IMAGE GALLERIES

Dairy Innovation

Innovation in the dairy category has flourished under pressure from the trend toward plant-based and dairy alternative food products.

Natural dietary benefits from healthy fats to gut health have positioned the dairy category to leverage basic, inherent health claims for future innovation.

Posted: July 5, 2017

Prepared Foods is talking new products and honoring nine food and beverage companies for their excellence in consumer insights, R&D teamwork, cross-functional execution and overall innovation. This year we’ll highlight six category winners (pictured below) and three additional honorable mentions in Prepared Foods’ 18th annual Spirit of Innovation Awards (SOI) Ceremony

During this webinar, we will introduce new patent-pending, acidulant-based technologies that help bakers develop products that deliver on consumer demands while reducing cost-in-use.