Honey helps boost drinkable yogurt sales

drinkable-yogurts

Do not expect to see drinkable yogurts slowing down any time soon.

Drinkable yogurts have grown 62% in the last five years, according to the latest research from Mintel, reaching $893 million. And, many big name dairy processors are jumping on the bandwagon with a projected growth of 11% in 2016.

The on-the-go dairy drink targets millennials looking for convenience and better-for-you options. “Yogurt drinks are becoming increasingly popular among U.S. consumers, and as adoption of the yogurt drinks segment grows, so too does innovation,” Beth Bloom, senior analyst of U.S. food and drink for Mintel, says.

Honey has been known for its flavor innovations. From fruit combinations to twists on classic treats, honey sweetens the deal for yogurt companies and promotes new product innovation.

Straw’ Nana and Mix’t Berries
Chobani LLC
Norich, N.Y.

The dairy company expanded their Drink Chobani line with Straw’ Nana and Mix’t Berries, low-fat Greek yogurts blended with fruit and honey.

Fruzinga Honey Vanilla
Dairy Innovations, LLC
Redondo Beach, Calif.

At just 90 calories a bottle and made with real fruit and wholesome milk, Fruzinga’s healthy and nutritious high fiber drinkable yogurts meet the growing trend. Fruzinga combines honey with a traditional vanilla yogurt for their Honey Vanilla Probiotic Drinkable Yogurt.

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Pistachio and Honey — Jeni’s Splendid Ice Cream — Springfield, Mass.

products-002-jenis

In every scoop, you can expect to find pure pistachio flavor with a savory, salted-nut finish.

Jeni’s Splendid Ice Cream Pistachio and Honey combines ground roasted pistachios, honey, cream and grass-grazed milk all swirled into a pint of deliciousness.

Jeni’s is devoted to making better ice creams using whole ingredients and dairy from grass-pastured cows.

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Students serve up an $8,000 dairy dessert with honey

American Dairy Science Association - NDC Networking Reception and New Product Competition

Winners of the fifth annual Dairy Prodcuts Competition sponsored by the National Dairy Council.  Image from Dairy Foods.

North Carolina State University takes the cake at this year’s Dairy Products Competition.

A team of students from North Carolina State University put a spin on a traditional Italian dessert made with honey to win first place and a cash prize of $8,000 at the fifth annual Dairy Products Competition.

Hosted by the National Dairy Council, this year’s competition theme was Innovative Products for Physical or Mental Health. Teams were challenged to come up with a dessert that had at least 51% of the ingredients in the finished product be dairy-based. The winner formula: panikotta.

Panikotta is a Greek spin on the Italian classic, panna cotta. The dairy dessert is high in protein with a honey vanilla base and is made with honey and ultra-filtered whole milk combined with 2% Greek yogurt and cultured nonfat dry milk.

Congratulations to North Carolina State University and all other students who participated.

 

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