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Over the past decade, the dairy industry has experienced a boom in the production of Greek-style yogurt (GSY). While in 2004 GSY accounted for less than 2% of all yogurt types produced domestically, by 2015 this number skyrocketed to almost 40%.

Up until recently, cottage cheese was arguably one of the most yawn-worthy subcategories within the cultured dairy segment. With so much other innovation in the cultured dairy space, consumers likely viewed the product as bland and boring, and retail sales data reflected that reality.

For 2018, the Breakthrough Award for Dairy Ingredient Innovation, a competition hosted by the Elmhurst, Ill.-based American Dairy Products Institute and Dairy Foods, goes to Caloris Engineering and Lone Star Dairy Products LLC.

You won't find any fancy-looking equipment at the creamery operated by Phoenix-based Danzeisen Dairy LLC. Tucked into a mixture of farm, industrial and residential properties in Phoenix's Laveen neighborhood, the creamery relies on retrofitted vintage milk processing equipment, much of it from the 1940s, 1950s and 1960s, and all of it from U.S. manufacturers, to produce its craft dairy products.

About a decade ago, Greek yogurt was the game-changer in the U.S. cultured products space. But newer cultured dairy products are now providing some competition, and adding excitement to the dairy case.

A growing number of food and beverage processors claim to be part of the local food movement. But for many of them, the definition of "local" is a bit of a stretch.

It's official: Americans' love affair with sugar is over, and they're breaking up en mass with their ol' sweetie. In the International Food Information Council's (IFIC) 2017 Food & Health Survey, 76% of respondents said they are trying to limit or avoid sugars in general, with six in 10 declaring that they view sugars negatively.

The use of flexible packaging continues to grow, thanks to the format's light weight, shelf impact and more. And with that growth come advances that are bringing new benefits to dairy processors.

Energy beverages had a rough year in 2012. The trouble started that April, when Illinois Senator Richard Durbin petitioned FDA to "take regulatory action and to address the rising health concerns around energy drinks."

Wisconsin Cheese Makers Association (WCMA) and Center for Dairy Research (CDR) officials formed new partnerships with the U.S. Dairy Export Council, the Innovation Center for U.S. Dairy and the Wisconsin Milk Marketing Board to deliver more diversity and depth of programming than ever before at the 2018 International Cheese Technology Expo (ICTE), set for April 17-19, 2018, at the Wisconsin Center in Milwaukee.