New research by Justin Buendia presented in the American Journal of Hypertension links higher yogurt intake to reduced risk of cardiovascular disease among hypertensive men and women.
Researchers referenced higher intakes of yogurt were associated with a 30 percent reduction in risk of myocardial infarction among women and a 19 percent reduction in men.
French dairy firm Lactalis said on Friday it had agreed to buy siggi‘s, the U.S.-based maker of Icelandic style skyr yogurts, for an undisclosed price.
Lactalis said the deal “further expands our yogurt platform in the U.S. with this unique and fast-growing yogurt brand.”
After moving to New York from Iceland, siggi’s founder Siggi Hilmarsson felt American yogurt was too sweet and artificial for his liking. He felt homesick for skyr, a sweet Icelandic yoghurt/curd concoction.
Based on a recipe sent by his mother, Siggi began making skyr and went on to establish his own company in 2005 to sell it in the United States.
Recent evidence has revealed that good nutrition is essential for mental health and that a number of mental health conditions such as depression and anxiety could actually be influenced and controlled by dietary factors.
We know that probiotics are good for gut health, but they can have a positive influence on mood too. “It may sound strange, but our gut is now referred to as our second brain,” explains Lily Soutter, Nutritionist. “Even stranger – 90% of serotonin is located within our gut, with only 10% in the brain. Our gut is jam packed full of bacteria which has a strong positive influence on serotonin production which relays information to the brain. No wonder probiotics can have such an effect on our happy hormones!”.
The Greek ministry of agriculture will push for a geographical protection for “Greek yogurt” considering the rising consumer demand as well as the recent dispute with Prague.
The product name ‘Greek yogurt’ is not protected by a geographical indication but comes under the EU Regulation on the provision of food information to consumers.
Following a proposal by the Association of Greek Breeders, the Greek ministry of agriculture established a 14-member working group which will prepare the technical details of an application for registration of the name ‘Greek yoghurt’ under the EU food quality schemes to get a geographical indication.
Particularly, Athens is seeking to ensure a Protected Designation of Origin as well as a Protected Geographical Indication for its yoghurt.
Consumption of dairy yogurt containing Lactobacillus paracasei ssp. paracasei, Bifidobacterium animalis ssp. lactis and heat-treated Lactobacillus plantarum improves immune function including natural killer cell activity, says report by Lee A et al.
The aim of the study was to investigate the impact of consuming dairy yogurt containing Lactobacillus paracasei ssp. paracasei (L. paracasei), Bifidobacterium animalis ssp. lactis (B. lactis) and heat-treated Lactobacillus plantarum (L. plantarum) on immune function. A randomized, open-label, placebo-controlled study was conducted on 200 nondiabetic subjects. Over a twelve-week period, the test group consumed dairy yogurt containing probiotics each day, whereas the placebo group consumed milk. Natural killer (NK) cell activity, interleukin (IL)-12 and immunoglobulin (Ig) G1 levels were significantly increased in the test group at twelve weeks compared to baseline. Additionally, the test group had significantly greater increases in serum NK cell activity and interferon (IFN)-γ and IgG1 than placebo group. Daily consumption of dairy yogurt containing L. paracasei, B. lactis and heat-treated L. plantarum could be an effective option to improve immune function by enhancing NK cell function and IFN-γ concentration.
A new study out of Trinity College in Dublin, Ireland has found positive correlation between yogurt consumption and bone health.
Considered the largest observational study of dairy intake and bone and health to date. The study focused on older adults in Ireland. The researchers found that higher hip bone density and a significantly reduced risk of osteoporosis in older populations was associated with an increased yogurt consumption after taking into account traditional risk factors.
It seems that US consumers have cultured a love of yogurt drinks as the latest research from Mintel reveals that sales of yogurt drinks have grown a healthy 62 percent in the five years 2011-2016.
A relative newcomer to the yogurt sector, yogurt drinks are a standout in the yogurts market. Indeed, between 2011 and 2016 dollar sales of this refrigerator favorite are estimated to have grown 62 percent to reach $893 million.
Despite strong gains for yogurt drinks, the dominant spoonable yogurt segment continues to account for the majority of sector sales. Valued at $8.2 billion in 2016, spoonable yogurt represents an impressive 90 percent of all yogurt and yogurt drink sales and is expected to continue steady growth moving forward to reach $10 billion by 2021.
Inner Mongolia Yili Industrial Group Launches two new UHT yoghurt drinks. The two “Baoquzhu”-branded beverages, packed in combiblocSmall 250 ml from SIG Combibloc, contain alginate balls filled with juice, which burst in the mouth when gently chewed. The result: an extra portion of fruity drinking pleasure. These yoghurt drinks are available in apple and strawberry flavours. Produced using the drinksplus solution from SIG Combibloc, they have taken Yili to a new level in the field of beverages with perceptible added value.
The drinksplus solution makes it possible to fill products containing up to 10% solid pieces using standard beverage filling machines from SIG Combibloc, e.g. drinks with nata de coco and now also with alginate balls with juice in liquid form inside them.
A new report on Yogurt Innovation from food and drink industry consultancy Zenith International identifies 7 key themes guiding global new product development – reduced/low/no fat, reduced/low/no sugar, child-oriented, gender specific, indulgence, probiotic and protein-rich.
“These 7 are the main trends driving most product development and innovation worldwide,” commented Zenith Chairman Richard Hall.
“Yogurt has been a highly innovative category over the past decade, catering for an increasing range of consumers and consumption occasions. The market has diversified substantially, with particular growth in Greek yogurt, yogurt drinks and now savory yogurts.”
Smurfit Kappa recently collaborated with YéO to create an innovative yogurt pouch packaging design called the ‘Pouch-Up’ that allows for seamless dispensing of the product, without the need for utensils. The yogurt is contained inside a portable bag with a resealable spout that is easy to use and allows consumers to pour the yogurt out in perfect portions. Thanks to the integration of the spout system, the dairy product stays fresher inside.
The ‘Pouch-Up’ packaging is a divergent design that drastically departs from traditional tubs often used to serve yogurt in. The pouch’s shape holds significantly more product with a 1.5-litre capacity and allows for hassle-free resealing to keep the yogurt at its freshest. Consumers simply need to lift the spout located at the base of the pouch to dispense the product for serving.
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