Dairy Foods & Beverages

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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.

You won't find any fancy-looking equipment at the creamery operated by Phoenix-based Danzeisen Dairy LLC. Tucked into a mixture of farm, industrial and residential properties in Phoenix's Laveen neighborhood, the creamery relies on retrofitted vintage milk processing equipment, much of it from the 1940s, 1950s and 1960s, and all of it from U.S. manufacturers, to produce its craft dairy products.

About a decade ago, Greek yogurt was the game-changer in the U.S. cultured products space. But newer cultured dairy products are now providing some competition, and adding excitement to the dairy case.

The line is available in whole-milk, 2% reduced-fat, 1% lowfat, fat-free and chocolate whole-milk varieties.