In my history with this column, I have written about traditional fermented dairy topics like yogurts, sour cream, kefirs, and the ingredients they use. 

Water ices and sorbets (a.k.a. “sorbetto” when presented for sale/consumption alongside gelato) can be considered sherbets without dairy ingredients. Water ices are compositions of water, sugar, corn syrup, and color/flavor. Sorbets are “upscale water ices” using fruit primarily as the source of solids. 

Kicking off the cozy pumpkin spice season, GoGo squeeZ released its limited-edition Apple Pumpkin Spice pouch, which is designed to deliver an iconic autumnal blend of apple and pumpkin spice, the New York based company says.

Purchase price is $5.6B.

This year, I am celebrating 25 years as a consultant to the U.S. dairy industry, and 20 years as a columnist for Dairy Foods magazine. 

Making cheese without any automation is a back-breaking, tiring job with a lot of stooping, stirring, manual washing of hoops and so on. When it comes to automation, “zero is not a hero,” for Master Cheesemaker Chris Renard and the team who handle production and packaging for Renard’s Cheese factory in Algoma, Wis.

Milk alternatives and plant-based products are featured twice in this issue: the Outlook Report and Market Trends. There has been much discussion about this topic thus far in 2023. 

When something is “grand,” it denotes something “magnificent, the largest/most important item of its kind.”

At first glance, oats and coconuts have little in common. But they certainly share one thing: as milk alternative products, both products are flying off the shelves.

Tillamook County Creamery Association (TCCA), no 40 on Dairy Top 100 list, enters a new product category with the launch of chef-inspired premium frozen meals: Mac & Cheese and Crispy Stone-Fire Pizza.