When Lifeway Foods Inc. purchased the former Golden Guernsey fluid milk plant in Waukesha, Wis., at a bankruptcy auction in 2013, it faced an uphill battle in readying it for production of the company’s signature 32-ounce kefir line. Although the 157,000-square-foot, 60-plus-year-old facility had “good bones,” its former tenant had shut down very quickly with no exit plan.

Across food categories, consumers have made their demands clear — they want clean labels, more organic options and flavor variety. And manufacturers of cultured dairy have been answering this call. A diverse range of yogurts, cottage cheese and cream cheese products has hit the market in the last year, shining a light on this category’s versatility.

Yogurt is in its glory days as processors are getting innovative and trying to change the conversation. It’s not all just about Greek yogurt anymore in this ever-changing, hot category.

A Wisconsin cheesemaker built a Greek yogurt production facility to meet private-label demand for the popular cultured dairy food.

 Origin Food Group is focused on manufacturing value-added dairy products for private-label and contract manufacturing accounts. The dairy processor also makes its own branded cultured dairy foods and beverages.