The distribution partnership with Dot Foods will allow Miyoko's Creamery to deliver vegan products, crafted for all culinary and baking applications, to more than 5,000 foodservice distributors around the country.

In ancient times, humans became lactose intolerant, or unable to fully digest the sugar (lactose) in milk, after childhood. Not surprisingly milk is a top growth driver in the lactose-free dairy market, while functional ingredients like proteins and fiber add value and better nutritional support.  

Shannon Sherrard, vice president of sales for Cincinnati-based Graeter’s Ice Cream Co., joins Dairy Foods TV on its latest video. 

Almond Milk American Slices are sustainably crafted using a formulation of plant-based lactic acid, almond milk, and protein. 

Mwah! is led by co-founders Damian Piedrahita, CEO, and Claudia Comini, Director of Operations, who both spent decades pushing boundaries in the hospitality industry. 

By combining traditional cheesemaking methods with modern technology, Daiya is making a plant-based cheese with similar characteristics to dairy-based products, the company claims.

CUBIQ's novel fats, including Go!Drop, join Cargill’s existing portfolio of plant-based solutions, spanning plant proteins, texturizers and a full array of traditional fats and oils.

"Labeling of Plant-based Milk Alternatives and Voluntary Nutrient Statements: Guidance for Industry," recommends that a plant-based milk alternative product include a voluntary nutrient statement that conveys how the product compares with milk based on the USDA Food and Nutrition Service fluid milk substitutes nutrient criteria. 

Can dairy products that combine the best of dairy and plant features appeal to flexitarians?

Dairy milks grow nearly 10%, while plant-based milks continue to gain ground