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The holidays aren’t complete without a cup of hot cocoa. But families in need often miss out on milk. This holiday season, the milk industry can reach millions of Americans struggling with food insecurity.
 

Dairy brands are keeping up with changing consumer habits. Makers of cheeses and yogurts develop snacks. Milk adopts new flavors and portable formats. Ice cream makers face the toughest times as consumers find other foods to eat for dessert.

How do you make food interactive? (Besides eating it, of course.) Dairy brands turn to social media to encourage consumers to share photos of food on Instagram, Facebook and Twitter.

What do you do after you make the best cheese in the United States? That’s what I asked Richard Guggisberg of Guggisberg Cheese.

Those of us in the food industry make, eat, sell or write about food all day long. While we’re surrounded by drinks and snacks, one in seven Americans goes hungry. We can fix that.

A new cookbook titled “Living the Mediterranean Diet” would make a good gift for a foodie friend.

The largest dairies in North America are developing new products, investing in infrastructure, managing costs, and recruiting and retaining employees. But so are successful dairies of any size.

Daxue Consulting offers some advice to Western dairy processors about exporting dairy products, especially yogurt, to China.

A leading package designer shows how to improve your dairy's branding and consumer messaging in order to compete with nondairy milks and other beverages.