Clean labels resonate with consumers. So do the claims “organic” and “zero fat” on product packages. Dairy processors respond to shoppers’ interest in where and how foods are produced by developing natural and organic products.

The healthy halo of orange juice became a tad smudged in the last year. While the beverage continues to dominate the refrigerated juices and drinks category, dollar sales dipped 1.2% and units were down 3.2% in the 52 weeks ending April 17, according to SymphonyIRI Group, a Chicago-based market research firm.

Dairy foods designed for children’s nutritional needs and taste preferences are one of the greatest opportunities available.

It used to be that cultured products were used as components of something larger - cottage cheese for casseroles, sour cream as a condiment or dips for, you guessed it, dipping. Even yogurt adds a creamy value-added touch to pastries and sweet goods.

Dairy processors get ideas about ingredient and flavor trends from makers of non-dairy beverage.

Dippin’ Dots produces more than 40 varieties of ice cream, ice cream cakes, sherbet, flavored ice and frozen yogurt.

Futuristic flash-freeze processing creates Dippin’ Dots ice cream and more in Paducah, Ky.

With Congress scheduled to take up a farm bill in 2012, milk producers and processors have ramped up their calls to reform pricing policies.

“Dairy technology” may sound oxymoronic, given the most common connotations of technology. After all, we are an industry that has to strategize about feeding animals and what to do with their byproducts.

This family-owned Connecticut processor has grown its co-pack and private-label business while managing a portfolio of its own brands.