While many treat protein as a trend, at Danone, protein science is backed by many decades of nutrition research, expertise, and leadership. Since introducing yogurt to American consumers in 1942, we've spent over 80 years building expertise in biotics, gut health, protein and lower-sugar product development. Today, that foundation fuels differentiated dairy and plant-based innovations in high demand.
Protein has become a major priority for consumers, but not all protein claims are directly comparable. Serving size, protein quality and manufacturing capabilities can all influence the amount of usable protein a consumer receives in each cup, tub or bottle.
At Danone USA, creating high-protein products is not simply about adding quality protein. We’re constantly exploring how protein supports the body in smarter, more efficient ways – from muscle function and immune health to building and repairing tissues.
Protein sources differ in their amino acid composition (the “building blocks” of protein), as well as their digestibility and absorption. This influences their protein quality scores.
A protein quality score helps show how well a protein source delivers the essential amino acids a body needs, and how easily those amino acids can be digested and absorbed. In other words, it looks beyond grams of protein to help explain how that food can meet the needs of the body.
With this in mind, Danone research and innovation experts craft recipes that deliver meaningful nutrition while preserving the taste and texture consumers expect. In partnership with our manufacturing teams, those recipes are brought to life as products that consumers love, made with quality ingredients sourced from fresh milk and plants.
Traditional yogurt is made by first heating milk and then fermenting it to achieve the desired texture. High‑protein products, however, require far more precision and significantly more milk. In fact, in 2025, Danone purchased approximately 200 million gallons of milk from U.S. farms across several states.
Food makers must concentrate and retain more of milk’s naturally occurring protein without creating a product that feels gritty, separates or compromises on taste. Danone developed a proprietary technique that delivers higher protein content per spoon while maintaining a smooth and enjoyable eating experience.
As Americans seek functional nutrition, including both protein and fiber, Danone’s Silk brand is bringing benefits currently absent from the aisle. Leveraging the powerful nutrition of plants, Silk has launched the Silk Protein platform, including a beverage that carries the highest protein content of any refrigerated plant-based beverage on shelves.
Silk is expanding its Protein platform through innovations across beverages, yogurt and ready-to-drink protein shakes that deliver the nutrition consumers expect without compromising on taste.
Protein density refers to the amount of protein a product delivers relative to its serving size. Increasing that density requires specialized dairy-making expertise, careful craftsmanship and the know-how to deliver more high-quality protein while maintaining the taste and texture consumers expect.
“The development of our OIKOS Pro high protein products, including OIKOS Pro 20g cups, OIKOS Pro 10g shots and OIKOS Pro 23g drinks, took years from concept to launch – and were the most protein dense products of their time at launch,” says Rafael Acevedo, Category General Manager U.S. Dairy Yogurt, Shakes and Happy Family. “It takes meaningful time, investment and careful attention to every step of the process to deliver more protein in a format consumers enjoy.”
Our protein-dense portfolio also delivers additional nutrients that Americans need and want more of, including calcium and vitamin D, helping to fill key nutrient gaps for our consumers.
Because for Danone, high-protein innovation is about more than grams alone: it’s the nutrition science, quality ingredients and craft needed to deliver products that work hard for consumers and taste great, too.
