Byrne Dairy is a family-owned, 84-year-old dairy processor that has kept up with the times. The Syracuse, N.Y.-based company started in 1933 with fresh milk in glass bottles. Today at its Ultra facility, Byrne manufactures various extended shelf life milk products with code dates ranging from 70 to 180 days.

San Diego-based Arctic Zero, added three chunky pint flavors and one new bar flavor to its line of “Fit Frozen” lactose-free and low-calorie dairy desserts.

Clover Sonoma’s four brand-new 50,000-gallon stainless steel milk silos hover over the landscape in Petaluma, Calif. Before entering the dairy plant, one can get a window – literally – into the operation.

From the appearance to the flavor profile, enjoying cheese is a wonderful sensory experience. As such, manufacturers work hard to meet the flavor, texture and visual expectations of customers, but visual defects can detract from the premium image of cheese.

Several trends are growing within the cultured dairy market, specifically with yogurt. Manufacturers are capitalizing on the clean eating movement as cultured products that are functional, whole milk, grass fed and lower in sugar are becoming more popular. Flavor mash-ups (including sweet heat, inclusions or pairings), snacking options and yogurt drinks are also helping to expand the consumer base.

As we have often noted, ice cream is the only food intended to be consumed frozen. Thus, dairy processors need to protect that which fails first, i.e., body and texture (which can be described as bite, chew, smoothness and creaminess.)

Snoqualmie Ice Cream, Snohomish, Wash., introduced a super-premium organic craft ice cream line in seven flavors.

Tradition and innovation co-exist comfortably at Clover Sonoma dairy, located in the verdant rolling hills of Sonoma County, California, an area better known for wine than milk.

Cheese Fusions, produced by Norseland Inc., Darien, Conn., is a new flavored cheese snack sold in individual pouches.