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Drumbeat for bioengineering labeling getting louder

01.29.2013

By Keith Nunes

The leader of the International Dairy Foods Association calls for a more proactive approach to educating consumers about biotechnology.

Day-parts, demographics fuel yogurt market growth

01.29.2013

By Keith Nunes

Consumers between the ages of 18 and 34 are consuming more yogurt.

Hershey’s introduces dark chocolate shake

01.29.2013

By Staff

Partnership with HP Hood expands line of single-serve milkshakes.

Yasso Frozen Greek Yogurt launches new flavors

01.29.2013

By Staff

Coconut, mango and vanilla bean join the lineup of low-calorie bars.

Honey Bunches of Oats goes Greek

01.25.2013

By Staff

Cereal contains yogurt-coated granola clusters.

Soy-dairy protein blend aids in exercise recovery

01.25.2013

By Jeff Gelski

Study shows amino acids from different sources complement each other.

German dairy product to debut in U.S.

01.23.2013

By Staff

Smooth and creamy cheese tastes milder than Greek yogurt.

Vanilla ice cream’s dairy components decline in price

01.22.2013

By Laura Lloyd

Prices for the ingredients that make up the sweetness component of vanilla ice cream remained steady.

Letter calls for reclassification of Greek yogurt as protein source

01.18.2013

By Keith Nunes

If approved by the U.S.D.A., Greek yogurt's potential within the national school feeding programs would grow.

Stonyfield introduces blended yogurts

01.16.2013

By Staff

Made with fresh fruit pieces, fruit purees and organic milk.

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