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.
See the package
Future Markets Insight has published a new report on the global yogurt market.
In the report North America is expected to be the major contributor in terms of value followed by Europe in yogurt market. However, these region is predicted to be a mature market for set yogurt, and is expected to show a stable growth in the near future.
Introduction of new variant in flavors coupled with offering low fat products may fuel the growth of yogurt market in these region. In developing countries of Asia Pacific region China is expected to dominate the market in terms of yogurt consumption followed by India. Moreover Japan is expected to show a substantial growth during the forecast period. Increasing consumption of flavored yoghurt especially in countries such as China and Japan is predicted to support the growth yoghurt market across Asia Pacific region during forecast period.
Rising disposable income coupled with shifting consumer eating habits is expected to drive the demand of yogurt market in the near future. Moreover, increasing availability of flavored yoghurt especially in developing region is predicted to be major factor supporting the growth of ice cream and frozen dessert market during the forecast period. In addition, rising awareness among the people regarding the benefits of yogurt such as it has good bacteria or probiotics that boost the immune system, provide calcium, and help combat constipation and diarrhea and others is also expected to drive the growth of yogurt market in the near future.
Some of the major players operating in yogurt market includes Danone Groupe, Ultima Foods, Chobani, Sodiaal, NESTLÉ, General Mills and Kraft Foods Group, and Yakult Honsha among others.
The researchers from Wageningen UR Food & Biobased Research in the Netherlands, the University of Natural Resources and Life Sciences in Austria and VTT Technical Research Centre of Finland, looked at three groups of at least 24 study participants’ emotional responses when they ate yogurt.
Yogurts with different fruits in them generally didn’t affect the participants’ moods, the study found. The team of scientists said their most surprising conclusion was that vanilla yogurt drew very strong positive responses from the participants.
EnWave Corporation announces that the company has signed a Technology Evaluation and License Option Agreement with Ultima Foods Incorporated, a major Canadian yogurt processor with over 40 years of experience. Ultima is a joint venture of two of Canada’s largest dairy cooperatives, Agropur and Agrifoods.
The Agreement grants Ultima the exclusive right to develop dehydrated yogurt applications using EnWave’s Radiant Energy Vacuum (“REV™”). EnWave will work closely with Ultima to optimize several formulations. Ultima may exercise their exclusive option to license REV™ technology for the commercial production of yogurt products in Canada.