Dairy Foods & Beverages

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One of the largest opportunities in the United States is amplifying the role of healthy eating patterns in achieving health equity and nutrition security. 

We have seen some very dramatic fluctuations in dairy farm input costs in the past four years, and while some costs have come down, not all of them have and most remain elevated compared to pre-pandemic levels.

The world was stunned when 42-year-old Princess Kate announced that she was being treated for cancer after abdominal surgery that required a two-week hospital stay. 

Piscataway, N.J.-based Clio Snacks continues to evolve as a yogurt brand and prides itself on being a true disruptor in the dairy industry. The refrigerated, grab-and-go Greek yogurt bar is designed as a nutritious option that doesn’t compromise on taste or convenience, the company says.

Active minds continually seek to innovate. For example, during the IDFA Ice Cream & Cultured Dairy Innovation Conference, innovation intersected with flavors, formulations, and industry pillars like sustainability. Our Membrane Technology Forum was a springboard for discussing new filtration and separation techniques and much more!

Lisa Jackson, Director of Marketing at FlavorSum, joins Dairy Foods for Episode 41 of the “Let’s Talk Dairy” podcast and discusses the wide range of ingredients and flavors creating “buzz” on social media and beyond.

Once widely accepted as a necessary staple for growing children, dairy foods have faced concern over fat and sugar content and pressure from a range of plant-based beverages perceived as healthy and sustainable alternatives. 

Atalanta announced the launch of a brand-new cheese brand, Cracking Good. The playful, pub-themed line features iconic, high-quality cheeses from the British Isles. 

Fans of the nostalgic Strawberry Nesquik will soon have a new favorite flavor to enjoy — the  all-new Nesquik Cinnamon Churro Flavored Powder. 

We are most often asked how many “types” or “styles” of ice cream exist? In the simplest of terms, no matter the style, ice cream (and frozen dessert variants, thereof,) is the only food designed, formulated, manufactured, marketed, and sold with the express intent of being consumed frozen.