Dairy Foods & Beverages

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Several fun and fruity flavors of ice cream, either newly introduced or yet to be released, captured the attention of judges at the International Dairy Foods Association's (IDFA) annual Innovative Ice Cream Flavor Competition.

The new flavors include chocolate chip, Kentucky praline pecan, strawberry cheesecake and Campfire S'mores.

The gelato is made with natural sweeteners monk fruit and erythritol (sugar alcohol)

The hippo-inspired flavor features a toffee ice cream base, salted and roasted peanuts and milk chocolate caramel truffles.

Over the past decade, the dairy industry has experienced a boom in the production of Greek-style yogurt (GSY). While in 2004 GSY accounted for less than 2% of all yogurt types produced domestically, by 2015 this number skyrocketed to almost 40%.

Up until recently, cottage cheese was arguably one of the most yawn-worthy subcategories within the cultured dairy segment. With so much other innovation in the cultured dairy space, consumers likely viewed the product as bland and boring, and retail sales data reflected that reality.

The organic yogurts come in vanilla, strawberry, blueberry and plain varieties.

The shreds come in four cheese Mexican, sharp cheddar, mozzarella and mild cheddar varieties.

They're available in three varieties.