Two popular plant-based yogurts, one creamy and one tangy—only one truly delivers when it comes to gut health, taste, and sustainability.

Bacteria are set to transform the future of dairy-free milk products. Scientists have successfully engineered E. coli to ...

Yogurt is made through a delicate partnership between milk and two types of bacteria. Researchers at the Technical University ...

There are Many “Wheys” to Feed Dairy Cows Feeding liquid whey is a sustainable way to recycle nutrients, support production, and potentially earn carbon credits—all in one package.

New research from DTU could change the way the food industry manufactures dairy-based yoghurt, making it both more cost-effective and more sustainable. Researchers have developed a simple yet powerful ...

Boom Times for Greek Yogurt in the U.S.; Demand Fuels Production at Plants in New York, California and Tennessee Sales of Greek yogurt are booming in the United States, benefiting from a perception ...

The global plant-based yogurt market size is likely to jump from USD 5,743.26 million in 2025 to USD 19,324.06 Million by 2035. This projected expansion is anticipated to result from a remarkable 12.9 ...

Yogurt facts A new standard for yogurt was proposed by the FDA in 2009, then amended and modernized in 2021 to allow for greater flexibility and technological advances in yogurt production. The ...

Take a quick peek behind the scenes of a yogurt factory, where milk undergoes a fascinating transformation into the thick, creamy, and nutritious yogurt we all love. From the moment fresh milk ...

The plant will process up to 12 million gallons of milk a day in its yogurt production. “I think it’s amazing that we will have a plant like this nearby,” Rodney Wilson, a dairy farmer with ...