The ice cream and cultured dairy product competitions took place during IDFA’s annual, co-located Ice Cream Technology Conference and Yogurt & Cultured Innovation Conference, which attracted a record crowd of more than 270 industry professionals to Austin, Texas. 

Like a balloon ascending to the sky, most segments of the cultured dairy category — refrigerated yogurt and yogurt drinks, cottage cheese, cream cheese, sour cream, dairy dips, and whipped toppings — are going “up, up and away.”

Icelandic Provisions Skyr released multi-serve, 30-ounce containers of its Whole Milk Plain Skyr and Low Fat Plain Skyr. 

Doritos is unleashing Big "Dip" Energy because having a bold dip and knowing how to use it is forever changing the way fans snack. It is available in Spicy Nacho and Cool Ranch Jalapeño flavors.

The IDFA Ice Cream Technology and Yogurt and Cultured Conference is set to take place April 18 and 19 at the Austin Marriott Downtown in Austin, Texas. The ice cream and cultured events take place concurrently during this time.

Family-owned Rich’s  offers a new dairy blend: On Top Soft Whip Topping. The product is a pourable, drinkable, ready-to-use cold foam with a sweet cream flavor. 

The Standard of Identity (SOI) for yogurt was established in 1981. But now the SOI is changing and products may not meet new FDA standards; what you need to know to meet federal standards to use the term “yogurt” on the label. 

Kemps Smooth Cottage Cheese for kids is a new cottage cheese with no curds and a smooth and creamy texture.

Company’s vice president of scientific affairs talks about the connection between the microbiome and immune health, plus much more.