Following a rigorous research and development process which involved access to more than 13,000 strains, Müller discovered that the combination of two specific yogurt strains, (selected and combined specific strains from two species: Streptococcus thermophilus and Lactobacillus bulgaricus) created a less sour tasting yogurt which means less sugar is required to be added to create a better taste.
With 17% milkfat, Peak Yogurt is the first and only US true Triple Cream Yogurt. Peak Yogurt thinks milkfat is the best part of dairy, with all its silky deliciousness and fat-soluble nutrients, so they add a lot of cream to their yogurt. It’s rich, creamy, and satiating, so it doesn’t require sugar or other additives to satisfy and fuel your mind and body, the company says.
Following the launch of Arla Fibre earlier this year, Arla Foods is to expand the range with the addition of a new plain variant. Introduced in response to UK government guidelines that as a nation we are not hitting the recommended 30g of fibre a day, the plain format will sit alongside the current range of four fruit-based flavours.
With no added sugar, the plain yogurt is ideal for a variety of usage occasions and provides consumers with an easy way to increase fibre intake. With 5.3g of fibre per 150g, Arla Fibre’s new plain format is a low fat source of the nutrient but without the taste or texture of fibre.
On March 12, the official ground-breaking ceremony for a new deep-freeze warehouse took place at the site of the DuPont Nutrition & Health (Danisco Deutschland GmbH) in Niebüll, Germany. The new storage center is part of a joint project, which reflects the co-operative efforts of the sites of Epernon, France and Niebüll, Germany to secure additional capacity in cultures for yogurt, fresh fermented and cheese industry customers around the world.
“The investment of around 7 million Euros ($8.6 million) forms part the previously announced $60 million expansion plan for European cultures plants. We count on a combination of local planners and regional specialist companies to realize this important plant extension, building upon the overall logistics of the plant”, says Reinhold Sand, Niebüll site manager, DuPont Nutrition & Health.
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.