From Chobani to Never Better: Kai Sacher on Innovation, Plant-Based Foods & the Future of Eating

Our latest episode of the Never Better Foods podcast features Kai Sacher. He details his extensive industry experience which began in European rural areas and brought him all the way to the top of Chobani.

Kai developed his interest in dairy products while living in European mountain regions, where he encountered both cows and local milk operations. His childhood interest in food science motivated him to study the subject and start a worldwide career at Dannon. This resulted in his US move to establish Chobani from a 12-flavor business into a 180-SKU company.

During his time as Director of Innovation and R&D at Chobani Kai Sacher transformed yogurt into something entirely new. Kai explains how he developed the Flip product line which brought yogurt innovation through its unique flavor and texture combination to the market. Kai's instinct alongside his creative approach proved more effective than market research predictions for product success.

Lab innovation represents just one part of the complete innovation process. Kai explains his life experience of global moving and how his horse-loving hobby resulted in developing a probiotic treatment that heals horses worldwide.

Kai Sacher predicts that food's future will remain positive because human sickness results from nutritional deficiencies rather than poor food choices. Plant-based foods will expand in the market but manufacturers need to focus on developing delicious and effective products rather than mere dairy and meat substitutions.

The discussion provides practical knowledge together with self-awareness and useful guidance for all those who follow food science and health-oriented nutrition development.

The complete episode appears on YouTube and neverbetterfoods.com shows the company's growing selection of plant-based allergen-friendly products.