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Sustainability touches every aspect of the dairy industry. Consumer demand for more environmentally friendly products is a driving force, prompting changes to packaging materials that are more easily recycled, contain recycled content, are source-reduced and/or are derived from renewable sources.

The past year brought challenges to many North American dairy processors, from tariffs threatening export sales to a growing array of dairy alternatives squeezing limited shelf space. Some dairy processors fared better than others when it came to addressing those challenges.

Lioni Latticini Inc., Union, N.J., introduced Fior Di Latte, a fresh mozzarella designed for pizza. The all-natural mozzarella is the original "filatura" (stretching) cheese and is made from 100% Jersey cow's milk from local farms.

New pumps and valves from Alfa Laval, Coperion, Dixon, and more!

Protein's popularity continues to defy gravity. And with today's health and wellness trends being what they are, the macronutrien's prospects will likely remain lofty for some time.

On behalf of the Perry's Ice Cream team, thank you to Dairy Foods for honoring us with 2019's "Plant of the Year" award. This honor is only possible due to the amazing people that work in our plant, along with the loyalty of our customers.

K-Zen Beverages, San Francisco, launched its first brand, S-Shots, covering a premium line of cannabis-infused wellness shots developed with natural ingredients.

Dairy processors have long relied on pasteurization, which applies mild heat to a product for a set amount of time, to eliminate pathogens and extend the shelf life of products. Unfortunately, the process can negatively impact the sensorial and nutritional aspects of the product.

Seen from a certain angle, any challenge can resemble an opportunity. And by that reckoning, contemporary dairy developers are living in a land of opportunity.

New equipment from Admix, AGC Heat Transfer Inc., Ampco Pumps Co. and more!