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Ingredient, formulation, consumer and market trend information for developers of dairy products.

ARTICLES

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TIC Gums: Plant-based Formulating

TIC Gums uses Natural Products Expo West to showcase new plant-based solutions involving hydrocolloids, proteins, sweeteners and more
March 4, 2019
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Simplistica YG 3206 ingredient system leverages faba bean protein and an optimized blend of stabilizers to enhance texture and mouthfeel in vegan yogurt fortified with protein.
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Good Culture Closes $8 Million Funding Round

Most recent round led by CAVU Venture Partners, with significant investment from 301 INC, Almanac Insights
February 27, 2019
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This funding will advance Good Culture in the company’s next chapter through expanded distribution and product development to grow in the overall dairy category.
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Balchem: Frozen Dessert Trends

Balchem unveils its “2020 Feature Flavor Program” with an eye on frozen dessert trends
February 13, 2019
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We've been studying the macro flavor trends and the global market trends, and working hard in our R&D labs to bring you a new line-up of frozen dessert concepts featuring our unique ingredients, including flavor bases, variegates, and low melt inclusions.
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Halo Top Pops

Halo Top Pops

Halo Top Pops contain 50-60 calories per pop and contain a limited amount of sugar
February 8, 2019
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Halo Top Pops will launch in four flagship flavors, including a brand-new Halo Top® flavor, Strawberry Cheesecake.
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Magnum Non-Dairy Frozen Dessert Bars

Magnum Ice Cream introduces non-dairy, vegan-certified bars
February 6, 2019
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Master chocolatiers source cocoa beans from Rainforest Alliance Certified™ farms and pair it with a creamy vanilla base made with a blend of coconut oil and pea protein, a plant-based alternative to dairy.
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Halo Top Limited-Edition Dairy, Vegan Flavors

Company adds three new vegan-friendly varieties to its lineup
January 31, 2019
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To make resolutions that much more attainable, Halo Top is bringing back Peanut Butter & Jelly, Blueberry Crumble and Peaches & Cream to its dairy lineup and adding three brand-new non-dairy flavors, including Peanut Butter & Jelly, Mint Fudge Cookie and Chocolate Hazelnut.
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Finding the Future of Food at the Winter Fancy Food Show

Show organizers dedicated efforts to a biodiversity installation that opened a broad conversation about sustainability
January 30, 2019
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This year, more than 1,400 exhibitors showcased products that target a multitude of consumers demands and industry trends. Plant-based foods, sustainable foods, alternative sources of protein and products that address a variety of wellness issues were all on display at the 2019 event.
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Ellenos Vanilla Bean Yogurt

Ellenos’ yogurt varieties are made from a traditional family recipe, passed through generations of its Greek co-founders
January 29, 2019
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Made with 100% natural fruits, toppings, and locally sourced seasonal ingredients, the new Vanilla Bean flavor took months to come to fruition.
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Non-Dairy Chobani

Non-Dairy Chobani

New cup and drink products are made with a coconut-based blend
January 23, 2019
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It’s a non-dairy choice, made the Chobani Way: with only natural ingredients and real fruit for a creamy texture and refreshing taste.
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Two Good Greek Lowfat Yogurt

The Two Good recipe came to life when yogurt makers at Danone North America discovered a novel slow-straining process
January 22, 2019
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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.
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Oui by Yoplait

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