The top three ice cream flavors are not going away, but today’s consumers have become more adventurous in all of their food choices.

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.

Not many people can turn down a corned beef and Swiss sandwich on St. Patrick’s Day. And thanks to Finlandia, Parsippany, N.J., the Swiss on that sandwich can be lower in fat and sodium and still taste great.

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

Better-for-you and better-for-the-environment are two themes driving innovation. Dairy processors enhance foods with antioxidants and vitamins.

Thousands of food scientists, suppliers, marketers and others from around the world will gather in New Orleans this June 11-14 at the IFT 11 Annual Meeting + Food Expo.

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

It seems that hardly a week goes by without another food company announcing its commitment to sodium reduction, or another group proposing voluntary targets for food producers.

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

Dairy processors and the foods they make have a pretty good reputation for safety and cleanliness. Aside from news articles about illness traced to consumption of raw milk, recalls of pasteurized fluid milk are not common. Drinking raw milk can be dangerous, especially when the product is mishandled by the purchaser.