Dairy Foods & Beverages

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The Michigan Milk Producers Association spent $62 million to renovate a facility in Ovid, Mich. This new plant operates seven days a week, 24 hours a day. It's the 2010 Plant of the Year.

This time of year, it’s good to reflect on where we’ve been, where we’re going and what we wish for in the future.

In the old days, people met in a park around a hand-cranked ice cream churn. These days, it's all about Facebook, Twitter, Flicker and YouTube.

France’s Daregal SA is introducing a frozen product line branded -18°C, the temperature at which it is to be held prior to consumption. 

Japan’s Azumino Shokuhin Kobo has developed a dessert-like yogurt that comes with a wide straw to allow the consumer to enjoy a hearty portion of mango fruit pulp and konjac balls.

France’s R&R Rolland is introducing Andros Coupes Glacées frozen desserts. Made with vanilla ice cream, each single-serve container delivers more than a serving of fruit.

In the United States, the most indulgent dairy products are generally frozen, but in other parts of the world, chilled desserts are often as decadent - if not more so - than their frozen counterparts.

Athenos is taking its leading line of authentic Greek foods to the next level of taste and convenience with the introduction of Greek yogurt.

Fruit is plentiful in new limited-edition Archer Farms private label yogurt marketed by Target Corp., Minneapolis.

Lancaster, Wis.-based Woolwich Dairy introduces the Compass line of goat cheese medallions infused with indigenous spices, fruits or vegetables from four popular culinary regions.