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The new yogurt alternative is available in four flavors, Coconut, Strawberry, Vanilla, and Blueberry, each made with organic coconuts for the ultimate dairy-free creaminess.
Recognizing that younger consumers not only love their coffee cold, but also appreciate a good espresso, STōK's Espresso Blend Cold Brew Coffee brings the two together for the brand's darkest, boldest roast yet.
Even though the temps are still saying “summer,” taste buds are starting to say “autumn.” It’s already time to start daydreaming about delicious fall flavors that will land in the refrigerated section of the grocery store, and there’s no better place to get your fall fix than your morning cup of coffee. Keeping with the season, Danone North America is bringing back three fall-flavored Silk plant-based creamers—and introducing one new flavor too—and its SToK brand returns with pumpkin-flavored cold brew coffee.
Silk, a leader in plant-based food & beverage offerings, is turning the yogurt aisle on its head with new Silk Greek Style Coconutmilk Yogurt Alternatives – the product of a multiyear effort to deliver the signature traits of Greek, without the traditional ingredient of dairy, resulting in a breakthrough combination of thick texture and a good source of plant-based protein, all in a great-tasting, plant-based yogurt alternative line.
Danone North America's Silk continues to see strong category increases in the oat beverage category with triple-digit growth. Oat continues to be a consumer favorite in plant-based offerings, so Silk plans to be assertive in this segment, recognizing the potential in the oatmilk category. Most recently, Silk has re-introduced Silk Oatmilk with refreshed packaging and formula in four SKUs: Original, Zero Sugar, Vanilla, and Extra Creamy.
Two Good Yogurt has teamed up with James Beard Award-winning Chef Marcus Samuelsson and Full Harvest for Earth Week to kick off a movement that highlights the critical role that food waste plays in our collective relationship with the climate and our stewardship of the planet. The partnership invites restaurants across the country to use rescued produce in their kitchens - a response to the reality that food waste is one of the single greatest contributors to climate change.