Yoghurt

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Plant power: Could hybrid dairy offer the best of both worlds?

By Teodora Lyubomirova

A study that compared the nutritional properties of dairy and plant-based yogurts sold in the US has found that almond- and oat-based alternatives were ‘similar or better’ than dairy yogurts - but there's room for innovation in bridging the nutritional...

GettyImages/t_kimura

Wilk serves up hybrid yogurt made with cultivated milk fat

By Teodora Lyubomirova

The Israeli foodtech company says the concept product provides validation of its technology, which involves growing milk-producing cells in a lab. “This is a significant milestone, not just for Wilk, but for the global industry.”

Pic: Getty Images/vavlt

Co-op scraps use-by dates on own-brand yogurts

By Jim Cornall

UK retailer Co-op is getting rid of use-by dates from all of its own-brand yogurts in a bid to reduce food waste and combat the 42,000 tonnes – £100m ($127.6m) worth – of edible yogurt thrown away by UK householders each year, due to guidance printed...

Arla Foods Ingredients recently launched a clean label ambient stirred yogurt concept containing five all-natural ingredients.  Pic: Arla Foods Ingredients

The growing importance of clean label in functional dairy

By Jim Cornall

Demand for functional dairy ingredients has never been higher. This is largely driven by the high-protein trend – consumers increasingly understand the proven benefits of high-quality proteins, in particular those from whey, for muscle growth, weight...

The new cultures were developed to create mildness and premium texture for its customers. Pic: DuPont

DuPont launches YO-MIX PRIME

By Jim Cornall

DuPont Nutrition & Biosciences has launched its DuPont YO-MIX PRIME cultures series globally.

Getty | mpessaris

Study: Yogurt and fibre-rich diet may reduce lung cancer risk

By Nikki Hancocks

A diet high in fibre and yogurt is strongly associated with a reduced risk of lung cancer thanks to their prebiotic and probiotic properties, according to a study involving data from 1.4 million adults in the US, Europe and Asia.

Authors of a US study on sugar reduction say substitution of sugar using non-nutritive sweeteners has been the most successful approach to date. Pic: ©Getty Images/ia_64

UK yogurt study finds high sugar content

By Jim Cornall

A study in the Journal of Dairy Science on sugar reduction in dairy products comes at a time when yogurt is under the spotlight for its sugar content in the UK.

Arla Foods UK is warning specialty cheese could be ‘very scarce’ and other dairy products an ‘occasional luxury’ if a London School of Economics report on Brexit scenarios comes to fruition. Pic: Getty Images/Azure-Dragon

Arla foresees post-Brexit dairy problems for UK consumers

By Jim Cornall

European dairy cooperative Arla Foods says Brexit could leave UK consumers with less choice and higher prices, turning everyday staples, like butter, yogurts, cheese and infant formula, into occasional luxuries, and making speciality cheeses ‘very scarce.’

French-based Naturex specialises in natural ingredient solutions.

Naturex develops water-soluble, colour-fast red

By Niamh Michail

Naturex has developed a water-soluble, non-migrating red colour that is carmine-free – responding both to customer demands for two-layered colour solutions in dairy and consumer demands for clean label.

Chobani's strained (not Greek) yoghurt gets UK revamp

Chobani's strained (not Greek) yoghurt gets UK revamp

By Caroline SCOTT-THOMAS

Greek yoghurt giant Chobani has reintroduced its ‘strained’ yoghurt in the UK after a court ruled that it was misleading consumers by calling its US-produced yoghurt ‘Greek’.

Asian demand for baby food was a major driver of Danone's sales increase

Danone results get Asia baby food boost

By Caroline SCOTT-THOMAS

Danone reported sales growth in the first quarter of 2013 as demand for baby food in Asia boosted profits, despite continued weakness in Europe.

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