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When Stonyfield, America’s leading organic yogurt manufacturer, announced a comprehensive plan to reduce added sugars across its product line by 25% before this autumn’s end, Nichole Cirillo, the Londonderry-N.H. company’s mission director, stated in a press release that the mission is “to continually provide healthier food both for our consumers and the planet.”

Clover Sonoma’s four brand-new 50,000-gallon stainless steel milk silos hover over the landscape in Petaluma, Calif. Before entering the dairy plant, one can get a window – literally – into the operation.

Several trends are growing within the cultured dairy market, specifically with yogurt. Manufacturers are capitalizing on the clean eating movement as cultured products that are functional, whole milk, grass fed and lower in sugar are becoming more popular. Flavor mash-ups (including sweet heat, inclusions or pairings), snacking options and yogurt drinks are also helping to expand the consumer base.

Snoqualmie Ice Cream, Snohomish, Wash., introduced a super-premium organic craft ice cream line in seven flavors.

Tradition and innovation co-exist comfortably at Clover Sonoma dairy, located in the verdant rolling hills of Sonoma County, California, an area better known for wine than milk.

Dairy foods and beverages are sold in smaller and more convenient snack-size packaging. You’ll find yogurt on a stick and cheese in single-serve packs. Dairy is even used to make packaging; The USDA has developed a film made from milk protein.

Nearly 2,000 cheese industry leaders, suppliers and cheese manufacturers will gather in Madison, Wis., for the Wisconsin Cheese Industry Conference (WCIC) to share information about the latest in cheese technology, new products and issues affecting the cheese, butter and whey industries.

Election 2016 will go down in history for plenty of reasons. But somewhat overlooked amidst the more sensational results were the decisions in San Francisco, Oakland and Albany, Calif., Boulder, Colo., and Cook County, Ill., to begin levying what have become known broadly as “soda” taxes.

To see how White Clover Dairy grew up to become Arla Foods, it helps to look at a series of aerial photos hung in the entrance hallway to this cheese plant in Hollandtown, Wis. In the first image there is a farmhouse near the original plant. Later images show how expansions to the plant crept closer and closer to the house. Eventually, the plant completely surrounds the farmhouse, and in the last image, the house is gone. These additions over the years turned the facility into a 110,000-square-foot plant.

Dairy Foods editor-in-chief Jim Carper spoke with Mario Leite, the founder of Tea-rrific! Ice Cream, about the company, his goals and lessons that he would share with other food entrepreneurs.