Like all other food categories, the yogurt market is creating new products to attract more consumers. Although there is no definition for these "specialty yogurts," they typically reflect trends found in many other food categories, including international styles, indulgent and botanical flavors, added protein and fiber, sugar reduction, artisanal recipes and more.

Cheesemakers in the United States producing specific varieties of cheese, including cheddar, mozzarella, Parmesan and pasteurized process cheese, must adhere to FDA’s food standards of identity.

Fairfield, N.J.-based Schuman Cheese said it launched seven varieties of 5-ounce hand-rubbed Cello Fontinas.

Faced with challenging times, it's time for the milk category to regain the narrative and recapture the attention of core consumers.

The future looks bright for dairy processors that also produce ready-to-drink (RTD) coffee and/or tea. Such products mesh well with current consumer demand for beverages that go beyond simple hydration.

Amersfoort, Netherlands-based FrieslandCampina added Frico Grab & Go Snacks under its Frico Gouda cheese brand. The company said the cheese snacks meet growing consumer demand for better-for-you on-the-go products for lunch, snacking and convenience.

Halo Top, a brand of Le Mars, Iowa-based Wells Enterprises Inc., said it introduced the Keto Series — seven flavors of ice cream designed for people following the ketogenic (keto) diet.

Siggi's, New York, rolled out its first-ever kids' yogurt pouches in January.

Emmi Roth USA, Fitchburg, Wis., introduced Roth Flavor Ups blue cheese crumbles for retail and foodservice. Available in 1-ounce single-serve cups, three-packs or nine-packs.

From cashew to banana "milk," it seems like nondairy milk alternatives have been popping up in every imaginable form in recent years. And conventional milk has suffered from the competition.