Two graduate students each awarded $25,000 from annual Gut Microbiome, Yogurt and Probiotics Fellowship Grant Program
May 12, 2021
Danone North America honored a commitment to science and education through the ninth annual Gut Microbiome, Yogurt and Probiotics Fellowship Grant Program. This year's honorees, selected by a committee of nutrition scientists, are Catherine Shelton of Vanderbilt University and Alice Solomon of the University of Arizona. Winners were chosen based on the quality of their proposals, faculty recommendations and each of their studies' value to human health and wellness.
Like all Tillamook products, Farmstyle Cut Shreds are made using the highest-quality milk from cows not treated with artificial growth hormones and without any artificial colors or flavors.
Starting with Stonyfield YoKids, organic foods company lowers sugar and maintains taste
February 17, 2017
Stonyfield is working to reduce sugar in all of its yogurt offerings this year and already offers plain, unsweetened options in its Stonyfield YoBaby, Stonyfield Greek and Stonyfield core lines.
Gay Lea Foods leads new direction for Canadian Dairy on innovation and ingredients
February 14, 2017
Fresh off an historic year, Gay Lea Foods Co-operative Limited is poised for further growth in 2017 with ambitious plans for an expansion of its foods and ingredients business as well as for continued investment in innovative, industry-leading products.
Consumer reception is far from lukewarm about this new era of frozen desserts that avoid soy, gluten, artificial colors, GMOs, and preservatives
February 7, 2017
Ice cream has a reputation for being a sugar-heavy, nutrition void calorie bomb—and rightfully so. But today’s ice cream has the potential offer much more by adding much less (i.e., less sugar, less fat, etc.). Food industry marketers are astutely churning out a variety of healthier, yet still decadent, frozen treats to please modern American consumers, according to market research firm Packaged Facts in the new report, Ice Cream and Frozen Desserts in the US, 9th Edition.
The brand also refreshed its low fat yogurt recipe
February 7, 2017
With increased consumer demand for whole milk yogurt options, Tillamook responded with a wholesome recipe with 4% milkfat and premium, innovative flavor combinations.