Ice cream is a price-driven food with little brand loyalty. Sure, consumers say they have their favorite flavors and brands, but when that moment of truth arrives and it’s time to grab a carton from the freezer, price beats brand. The best-selling national brand is “private label.” And the sad truth of it is, Americans are buying less ice cream.

The explosion of Greek-style has dominated the yogurt aisle for much of this year, including new introductions from Yoplait, Karoun Dairies, Dannon, Chobani and others.

As interesting flavor options, artisan cheeses, portion-control and portability continue to trend up for cheese, so does natural cheese production.

he design firm Landor Associates San Francisco won a platinum award in the 2012 Pentawards competition for the work it did for its client, Advanced Ice Cream Technologies (also known as Bardot).

How do processors create value in a commodity item like milk? They add flavors and functional ingredients, make it more portable and seek new channels of distribution.

Dairy operations, for the past several years, have been encouraged to adopt HACCP by their customers who believed that HACCP is an important part of total quality management.

Innovative marketing plus effective in-store merchandising and support of its private labels demonstrate that Safeway Inc. has made the leap from thinking about private label as merely a low-price alternative to have on its shelves to treating its private labels as CPG companies treat their brands. The result — private-label sales growth at Safeway is outpacing branded sales growth by a three-to-one margin.

In a saturated landscape of cheese and dairy farmers in Wisconsin, one little goat farm is doing what it can to stand out with award-winning goat cheese and milk.