Articles by Sarah M. Kennedy

Hain Celestial Group’s The Greek Gods brand introduces kefir low-fat cultured milk.

Natural cheese continues to dominate the cheese aisle as the popularity of healthier products remains high with consumers. Meanwhile, most processed cheese products continue to miss the mark as sales drop.

Greek yogurt is leading the way in new product innovations and helping to keep yogurt on everyone’s radar. Processors continue to introduce new yogurt flavors in Greek and regular, and many are finding new ways to incorporate yogurt into other foods.

New milk trends are emerging that are all about functional ingredients and health benefits, like higher-protein and lactose-free.

Powerful Yogurt is the first Greek yogurt in the U.S. designed for men, with a larger 8-ounce cup size and high protein.

Prairie Farms Dairy's adds Vanilla Almond Milk flavor to its new line of Lactose Free Milks.

Lifeway’s Helios Greek kefir reformulated with extra protein and added honey.

Cheese processors add jalapeno, black pepper and other spices to their new products.

The Irish Dairy Board introduces Kerrygold Skellig, a sweet Cheddar cheese, in anticipation of this European trend catching on in the U.S.

The 2013 Wisconsin Cheese Industry Conference (WCIC) will see more than 1,400 cheese industry leaders from around the nation gather for the latest in cheese technology, product safety, marketing and dairy issues. The conference, which is co-hosted by the Wisconsin Center for Dairy Research and Wisconsin Cheese Makers Association, takes place at La Crosse Center in La Crosse, Wis., April 17-18.