When Velvet Ice Cream decided to re-brand, its greatest challenge was holding on to the heritage while evolving to appeal to a more youthful audience. It proved to be a delicate balance.

Recent studies found organic foods are no more nutritious than conventionally grown varieties. But some consumers buy organic products to avoid pesticides and antibiotics. Dairy brands have created new products and have branched out to new retail channels.

The frozen-yogurt chain The Country’s Best Yogurt (TCBY), Denver, said it plans to open 185 locations over the next 24 months. Key markets are Illinois, Boston, Detroit and Texas.

The International Dairy Foods Association said the Collegiate Dairy Products Evaluation Contest 2013 will be held Nov. 3 to 4, in conjunction with the International Dairy Show, which will take place Nov. 3 to 6, 2013, at McCormick Place in Chicago.

While there has been talk about the steady decline in milk consumption lately, there is a rising star that has also been getting quite a bit of attention.

An ice cream plant and a cheese plant were among the dairy processors honored in April in the 2013 U.S. Dairy Sustainability Awards program of the Innovation Center for U.S. Dairy, Rosemont, Ill.

The state of Wisconsin has a long tradition of cheesemaking. Swiss, German and Italian immigrants processed local milk into the cheeses they knew from the Old Country, such as Emmenthal, Muenster and provolone.

Commonwealth Dairy’s Green Mountain Creamery brand of Maple Greek yogurt won Most Innovative Greek Yogurt at International Dairy competition.

Klondike Cheese Co. makes feta cheese and Greek yogurt at its plant in Monroe, Wis. Both products are in great demand.