Up until recently, cottage cheese was arguably one of the most yawn-worthy subcategories within the cultured dairy segment. With so much other innovation in the cultured dairy space, consumers likely viewed the product as bland and boring, and retail sales data reflected that reality.

The organic yogurts come in vanilla, strawberry, blueberry and plain varieties.

The shreds come in four cheese Mexican, sharp cheddar, mozzarella and mild cheddar varieties.

They're available in three varieties.

You won't find any fancy-looking equipment at the creamery operated by Phoenix-based Danzeisen Dairy LLC. Tucked into a mixture of farm, industrial and residential properties in Phoenix's Laveen neighborhood, the creamery relies on retrofitted vintage milk processing equipment, much of it from the 1940s, 1950s and 1960s, and all of it from U.S. manufacturers, to produce its craft dairy products.

About a decade ago, Greek yogurt was the game-changer in the U.S. cultured products space. But newer cultured dairy products are now providing some competition, and adding excitement to the dairy case.

The line is available in whole-milk, 2% reduced-fat, 1% lowfat, fat-free and chocolate whole-milk varieties.

A new report by New York-based Nielsen shows that store brand sales jumped by nearly 10% in 2017 in mass merchandisers, club stores and dollar stores, while the mass channel came closer than ever before to overtaking traditional supermarkets as the place where consumers buy their groceries.

A growing number of food and beverage processors claim to be part of the local food movement. But for many of them, the definition of "local" is a bit of a stretch.

Ice cream formulation and processing have historically complied with the provisions of the U.S Standards of Identity (SOI) for Frozen Desserts with regard to composition, weight and, specifically, allowable ingredients.