Danone: A Century of Innovation in Health and Nutrition

Danone, a global leader in the food and beverage industry, traces its origins to 1919, when Isaac Carasso, a Greek immigrant in Barcelona, Spain, founded the company. Inspired by Nobel laureate Élie Metchnikoff’s research on the health benefits of probiotics, Carasso began producing yogurt under the brand name "Danone," derived from his son Daniel’s nickname. Initially marketed through pharmacies, Danone yogurt was lauded for addressing digestive health issues, earning early recognition as a health-oriented product.

In 1929, Daniel Carasso expanded Danone to France, opening a store in Montmartre, Paris. This marked the beginning of its transformation from a local business into an international brand. The tumultuous years of World War II saw Daniel Carasso relocate to the United States, where he launched Dannon, tailoring the brand to American tastes. By introducing fruit-flavored yogurt in 1947, Dannon became a household name, pioneering the integration of taste and health in food products.

Danone's growth accelerated through strategic mergers, including its union with Gervais in 1967 and BSN (Boussois-Souchon-Neuvesel) in 1973. This marked its evolution into a multinational conglomerate, expanding beyond dairy to bottled water, plant-based products, and specialized nutrition. By embracing innovation and diversification, Danone positioned itself as a leader in health-focused food solutions.

Today, Danone operates in over 120 countries, generating significant revenue from its core divisions: Essential Dairy and Plant-Based Products, Waters, and Specialized Nutrition. The company has embraced sustainability as a core principle, exemplified by its "One Planet. One Health" vision, which underscores the interdependence of human and planetary health.

Danone is also a pioneer in reducing its environmental footprint. It aims to achieve net-zero carbon emissions by 2050, with intermediate targets such as 50% renewable energy use by 2030. Its investments in regenerative agriculture and circular economy models for packaging further demonstrate its commitment to sustainability. The company collaborates with local farmers to promote biodiversity and minimize resource depletion.

In addition to environmental efforts, Danone prioritizes social responsibility. It has introduced affordable nutrition programs in underserved markets and has partnered with global organizations to combat malnutrition and promote health education.

Over a century since its inception, Danone exemplifies the synergy between innovation, health, and sustainability. By balancing profit with purpose, it continues to shape the global food landscape while addressing the evolving needs of consumers.
Danone: A Century of Innovation in Health and Nutrition

Food Company Danone

In 1919, Isaac Carasso created a simple food with a simple aim to improve health: mixing ferments and fresh milk, he made a yogurt that he affectionately named ‘Danone’ after his son, Daniel Carasso. He was inspired by the immunologist Elie Metchnikoff’s research at the Institut Pasteur into the role of ferments in gut and overall health.

The yogurt was packaged in porcelain pots, which Carasso hand-delivered as a health food to pharmacies across the city.

One decade later, Daniel joined the family business and successfully expanded Danone across France. In the late 1930s, with Europe once again on the brink of war, he decided to move to the United States and he established the company as ‘Dannon’ there.

In 1951, Daniel Carasso returned to Paris to manage the family's businesses in France and Spain, and the American business was sold to Beatrice Foods in 1959; it was repurchased by Danone in 1981.

In Europe in 1967, Danone merged with Gervais, the leading fresh cheese producer in France, and became Gervais Danone. In 1973, the company merged with bottle maker BSN.

Back date to 1966, the French glass manufacturers, Glaces de Boussois and Verrerie Souchon Neuvesel, merged to form Boussois Souchon Neuvesel, or BSN. Initially, Danone was involved in several industries such as beer, frozen food and biscuits.

In 1973, BSN merged with Gervais Danone, a French food and beverage group specialized in dairy and pasta products, becoming the largest food and beverage group in France.

The company changed in 1999 their corporation name from “BSN” to “Groupe Danone” (since 2009, just DANONE) and from 2000 on, they sold all their beer companies and, later they also left some activities like sauces and cereals in order to focus on more healthy production.

In the early 1990s, Danone made international growth a major priority by penetrating new markets in locations such as China and Eastern Europe by acquiring well known brands in their respective countries such as China’s ‘Amoy’, a producer of soy sauces and frozen foods.
Food Company Danone