Stonyfield Yogurt has been my favorite for a while. Back in October, Corby Kummer took a look at Stonyfield’s recent history, particularly their emphasis on organic ingredients. I had been concerned that Danone (Dannon)’s stake in the company would lead to some negative changes, but it seems that company head Gary Hirshberg is steadily working on his goals. The company has concentrated on creating market share in order to support sustainable, organic farming for both their dairy suppliers and even fruit growers. Instead of bending consumers tastes to a more natural, tangy yogurt, Stonyfield evolved bacterial cultures that were milder, less acidic. They are keeping in line with America’s sweet tooth, offering dessert-based flavors. It’s a pragmatic approach to coaxing our food manufacturing into healthy results and sustainable processes.