Lifeway’s Helios Greek kefir reformulated with extra protein and added honey.

Cheese processors add jalapeno, black pepper and other spices to their new products.

The Irish Dairy Board introduces Kerrygold Skellig, a sweet Cheddar cheese, in anticipation of this European trend catching on in the U.S.

The 2013 Wisconsin Cheese Industry Conference (WCIC) will see more than 1,400 cheese industry leaders from around the nation gather for the latest in cheese technology, product safety, marketing and dairy issues. The conference, which is co-hosted by the Wisconsin Center for Dairy Research and Wisconsin Cheese Makers Association, takes place at La Crosse Center in La Crosse, Wis., April 17-18.

Energy drinks are showing significant increases in dollar and unit sales, despite warnings from health officials mentioned in news reports recently. On the flip side, some sports drink companies are struggling, showing decreases in dollar and unit sales.

Ice cream makers still use chocolate, but their newer, edgier flavors include tropical fruits, lemons and coconuts. And then there’s avocado ice cream.

Tucked away in a small town in Wisconsin is Bel Brands USA’s Little Chute plant, the smaller of its two cheese plants. Last October the plant was the first of Bel’s to get the Foundation for Food Safety Certification (FSSC) 22000.

YoCrunch introduces a new line of Greek yogurt called Yopa!.g

Ramar Foods, producer of Magnolia ice cream, introduces a new avocado ice cream flavor to its all-natural line.

Wallaby introduces a nonfat Greek yogurt line, joining its successful low-fat line.