Swiss Valley Farms, Davenport, Iowa, is the 2016 Tom Camerlo Exporter of the Year. The award goes to a dairy supplier that exemplifies leadership in advancing U.S. dairy exports, demonstrates commitment to export market development and makes exports an integral part of its overall growth strategy. It is presented by Dairy Foods and sponsored by the U.S. Dairy Export Council, Arlington, Va.

Any dairy farmer can attest that contented cows give better milk. But how satisfied are employees of dairy processing firms? Are they happy where they are working, or are they job hopping?

It’s easy to find creativity in dairy processing. Look at the people involved in formulating, processing, packaging and marketing of dairy foods and beverages. Their innovations meet consumers’ calls for convenience and new flavors.

Farmers criticize Dannon’s pledge to eliminate GMOs. They say the use of genetically modified organisms is a ‘safe and proven crop technology.’

The European Union aims to prevent U.S. dairy food manufacturers from using cheese names such as feta and parmesan. An dairy industry analysis predicts losses in the billions of dollars to processors and rising prices for consumers.

One size fits all never works. Dairies understand that consumers want options. That’s why milk processors offer the four fats (whole, 2%, 1% and nonfat), ice cream makers churn no-sugar-added varieties and cheesemakers cut their products into slices, chunks and shreds.

If it weren’t for chocolate milk, there might be some people — perhaps dear reader, even you — who wouldn’t drink much milk at all. Indeed, chocolate milk is a perennially bright star in the dairy firmament, and with fall’s ushering in of the new school year, its glow is bound to grow brighter.

When it comes to artisan ice cream making, flavors, transparency and authenticity are what matter, according to Brooklyn, N.Y.-based Van Leeuwen Artisan Ice Cream. The company makes dairy-based and vegan ice creams for its scoop shops, food trucks and retail customers. The company claims it makes the “absolute best vegan ice cream,” and it has a customer following and a taste that backs up that claim, (this editor can attest).

Beth Ford, the chief operating officer of the largest dairy co-op in the United States, talks about developing new cheese, butter and dessert products, and investing in manufacturing plants.

Blue Bell Ice Cream is voluntarily recalling select products produced in its Sylacauga, Alabama, plant because they were made with a chocolate chip cookie dough ingredient supplied by a third party supplier Aspen Hills, Inc., due to the potential for it to contain Listeria monocytogenes.