FAGE Introduces Total 0% Flavors. No Fat. All Delicious.

January 28, 2011 FAGE

FAGE is proud to introduce the newest member of their family to consumers FAGE Total 0% Flavors defiantly rich and creamy but surprisingly fat-free, this is a nonfat yogurt that doesn’t compromise on taste.

Uncompromising Actress Kim Cattrall Shows Women They Can Have It All With I Can’t Believe It’s Not Butter! Spread In The Brand’s Newest Campaign

January 28, 2011 Unilever

Its time to forget everything you thought you knew about compromising taste for fewer calories. Just ask Kim Cattrall. As part of its new campaign, I Cant Believe Its Not Butter! has partnered with Ms. Cattrall to show consumers they can have it all especially when it comes to their food. Featuring a rich and delicious fresh butter taste, I Cant Believe Its Not Butter! delivers flavor without compromise.

Cabot Creamery Cooperative Honors ‘Community Celebrities’ For Volunteerism

January 28, 2011 Cabot Creamery Cooperative

On January 31, a group of 40 remarkable people from around the country will be whisked away aboard the Celebrity Century cruise ship for a six-day Caribbean tour. They, along with their guests, were plucked from small towns like Twentynine Palms, CA and large cities like Phoenix and New York, but they are not your average group of contest winners. Each one has a remarkable individual story, and each was selected for the volunteerism they have contributed to their communities with no thought of reward for years or even decades.

Stonyfield Encourages Canadians To Become Greener With Its Profit For The Planet Community Challenge!

January 28, 2011 Stonyfield

Leading organic yogurt brand will award up to $25 000 in grants for local green projects

Cheese Makers Unite To Address Sodium In Cheese

This December, hosted by the Innovation Center for U.S. Dairy, more than 17 leading cheese companies and manufacturers united at a Best Practices Task Force meeting to work on proactively addressing the opportunities and challenges associated with reducing sodium content in cheese. The group has been working pre-competitively to improve consumers health and wellness while maintaining strict expectations for food safety and taste.