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The Dippin' Dots Yogurt relaunch includes Cookies 'n Cream, Cotton Candy and Cookie Dough flavors and reflects the brand's continued focus on meeting the needs of the K-12 school market. 

 It is an innovative ingredient designed for superior stability, thickening, and texturizing in challenging applications such as yogurts, puddings, and flan. Given its enhanced structural stability and water retention capabilities, it is an excellent choice for complex formulations that require long-lasting texture, AKFP states.

Winner to be featured in the September issue of Dairy Foods.

Jorge Izquierdo, vice president, market development, PMMI, the Association for Packaging and Processing Technologies, joins Dairy Foods for Episode 66 of the “Let’s Talk Dairy” podcast. During the podcast, he discusses artificial intelligence (AI).

Can ice cream be healthy? This column, written by William Sipple and Steve Young, is devoted to the topic in honor of this month’s health and wellness theme.

Protein as an ingredient is no longer a trend, but an integral part of modern food positioning. Several forces are driving the protein phenomenon simultaneously.

In order to get a better understanding of the latest trends and innovations in secondary packaging, Dairy Foods hosted a conversation with Peter Fox, CEO of SOMIC Packaging.

The day celebrates American dairy in its best form while paying homage to the Icelandic traditions behind skyr. Known for its thick, creamy texture and naturally high protein content, skyr is increasingly being recognized as the next evolution of yogurt for today's health-conscious consumers.

This independent, third-party recognition arrives just as retailers expand protein-forward, grab-and-go assortments to meet surging demand in the snacking aisle.

The company is opening The Lifeway Kefir Shop, an immersive pop-up experience in SoHo, New York City, in celebration of the company's 40th anniversary and National Kefir Day.