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02/26/2018

Sweet Talk

Tags: Greek Yogurt, DairySource: Berryondairy

Yogurt in the U.S. in 2018. Three Concepts for Innovation Inspiration.

Many U.S. refrigerated yogurt retail departments are a disaster. There are too many options, too many flavors, too many package sizes. Yep, I write this blog on innovation and Im...  more »

02/02/2018

Sweet Talk

Tags: Greek Yogurt, DairySource: Berryondairy

Next-Generation Dairy Snacks: Processors Need to Play the Convenience Card

Just the other day I read this recent stat: 17% of consumers who purchase soup through a foodservice channel consider it to be a snack. This is up from 11% percent in 2015,...  more »

Innovative Yogurt Concepts-Mouthfeel Matters and More

Today's blog highlights some of the trends you can expect to see showcased at the International Dairy Show The Greek yogurt market continues to mature (36% volume share, +1.5% from...  more »

The Evolution of Yogurt: Improving product composition to lower calories, which is what most consumers want

Because in between attending the International Dairy-Deli-Bakery Association (IDDBA) conference in Atlanta on Sunday, and FMI Connect and United Fresh in Chicago on Tuesday, I was...  more »

Cultured Dairy Products-Trends 2015

Over the holidays I had the chance to read . Right after, which should be no surprise, is protein. Each 4-ounce cup contains 140 calories, 5.5 grams of fat, 14 grams of sugar...  more »

Ice Cream Flavor Forecast 2015

It’s that time of year when food industry analysts release their predictions of what we will see in the upcoming year. Today’s blog is all about ice cream flavors. View the video...  more »

10/31/2014

Sweet Talk

Tags: YogurtSource: berryondairy.blogspot.com

What's Next After Greek Yogurt?

What’s next after Greek yogurt. Greek was the word with most exhibiting dairy companies. My response to the question often varies but it usually comes down to “the next Greek...  more »

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