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Cheese consumption continues to rise in the United States with the most recent data showing that on average, each American consumes a little over 35 pounds of cheese each year – an all-time high, according to the U.S. Department of Agriculture.

The European dairy cooperative Arla Foods amba has set its sights on the United States. The strategic plan of this co-op based in Denmark states that the goal is to “excel in eight dairy categories; focus on six geographical regions and win as one united and efficient Arla.”

Bakersfield, Calif.-based Bolthouse Farms’ MAIO is a new line of refrigerated, yogurt-based spreads made with clean ingredients (like milk, water, corn starch, salt and cane sugar).

With health-and-wellness trends driving product innovation, protein is making a move throughout the aisles as 17% of new products contain protein, according to Chicago-based Information Resources Inc.’s (IRI) August New Product Pacesetters report “Harvesting the Fruits of Innovation Done Right.”

As demand for dairy snacks, single servings and customized products grows, pouch packaging captures a greater share of the dairy case.

ProFood Tech is a new biennial event taking place April 4-6, at McCormick Place in Chicago. It will show the latest innovations and processing technologies for the food and beverage industries, including dairy processing.

Moviegoers don’t flock to the latest installment of their favorite superhero franchise for deep musings on the human condition. By that same token, consumers don’t dive into salted-toffee truffle sundaes to jumpstart their diets. They do it because it’s fun.

Education, and the ability of students to learn and improve their lot in life, is part of the bedrock known as the American Dream. A growing body of evidence suggests that academic and lifelong success can be negatively impacted — not by lack of innate ability or failure to hit the books but by inadequate intake of nutritious foods.

Neal Gottlieb, the founder of Three Twins Ice Cream, needed more capacity to keep up with demand for his organic ice cream. His facility in Petaluma, Calif., was maxed out. Adding shifts was not feasible. Gottlieb bid the work to co-packers but said their quotes were “sky-high” and the quality of the test runs was a “disaster.”