The state of the export market for U.S. dairy products is mixed: It depends on the dairy product that you’re exporting and on the destination of the product.

They say that baccarat is entirely a game of chance - that more than any particular skill, it's the luck of the draw that wins the "coup," or round of play.

It seems that butter producers picked their numbers wisely. The cooking staple and flavor booster continues to show positive growth, with dollar sales of butter/butter blends up 1.3% (to $3,131.4 million) and unit sales jumping 2.5% (to 840.6 million) during the 52-week period ending Aug. 11, 2019, according to data from Chicago-based market research firm IRI.

This issue contains our annual "State of the Industry Report," which offers a snapshot of current and emerging trends and product development opportunities within each dairy segment.

The "one armed bandit" brought some good news and some bad news to the ice cream and frozen novelty segment in the past year. The good news? Frozen novelties saw a pretty payout, with dollar sales rising 4.2% to $4,906.3 million during the 52 weeks ending Aug. 11, 2019, according to data from Chicago-based market research firm IRI.

Good Culture, Irvine, Calif., said it launched wellness probiotic gut shots.

The era of Greek yogurt cashing in big payouts has ended: The yogurt category has leveled off since the international style's introduction to the U.S. market over a decade ago.

Cheese has the advantage, you might say, as U.S consumers' love affair with it continues to flourish.

In a board meeting room dominated by a framed oil painting of his great grandfather, Errico Auricchio tells the story about his audacious entrepreneurial dream. In 1979, he left Italy with his wife and young children to craft specialty cheeses with the same artisan methods his family had used for 100 years.

Forest Coffee, Denver, said it developed three new cold-brew coffee flavors along with a new CBD- (cannabidiol) infused offering.