Remember when dairy products were sexy and on-trend? Food executives and consumers might recall the "Got Milk?" and the "Milk Mustache" campaigns in the early and mid-90s.

When you're talking about the dairy category, there's a seemingly endless array of opportunities—dairy and non-dairy alike—stretching across the refrigerated dairy case to the freezer case.

The yogurt alternative is available on its own and with crunchy toppings, which are made from California-grown almonds and ingredients like granola or chocolate chips, providing exceptional taste and texture.

Created by parents, pediatricians, nutrition scientists and neurologists, Brainiac™ Kids is poised to disrupt the nearly $1.5 Billion a year kids yogurt category by meeting growing consumer demand for healthier yogurt options with important added benefits.

Made with 100% natural fruits, toppings, and locally sourced seasonal ingredients, the new Vanilla Bean flavor took months to come to fruition.

It’s a non-dairy choice, made the Chobani Way: with only natural ingredients and real fruit for a creamy texture and refreshing taste.

The Two Good recipe came to life when yogurt makers at Danone North America discovered a novel slow-straining process, which is now patent-pending. Slow-straining allows the company's yogurt makers to remove most of the sugar from the milk before the yogurt is made.

The new product line is environmentally friendly and vegan, and leaves a low carbon footprint since there is no use of cow milk and, unlike almond or cashew, does not require a great amount of water. Most importantly, the production process is carefully designed to ensure zero waste. All raw materials utilized in production remain in the final product.

The four flavors varieties are: vanilla yogurt with dried coconut & cacao nibs, honey yogurt with dried figs & walnuts, vanilla yogurt with almonds & dried cherries and plain yogurt with muesli & currants.