Yogurts made with specialty milks offer the great nutritional properties of dairy, but they may also offer better digestibility to the consumers that need it.
A review of new yogurts introduced in the market over the past two years from the Innova Market Insights database shows examples of products made from goat, sheep, and A2/A2 milks in North America.
The 1971 song by Harry Nilsson states “You put de lime in de coconut, you drank ‘em bottom up.” However, when it comes to the dairy industry, consumers are putting de lime in the milk and drinking it up.
It is not every month we get to discuss momentous, legislative events for the dairy industry. Yet, the Whole Milk for Healthy Kids Act has the potential to help more schoolchildren enjoy nutritious, delicious milk in two additional varieties.
Chartwells teamed with the National Dairy Council.
January 30, 2024
Chartwells K12's new Hot Chocolate Milk concept features hot chocolate milk served during breakfast and lunch, so kids can enjoy their mug of cocoa with an array of toppings as they create their custom specialty beverage in the school cafeteria.
Reed Sheppard joined the University of Kentucky in 2023.
January 29, 2024
The nonprofit organization has joined forces with Sheppard, the accomplished shooting guard of the University of Kentucky men's basketball team, to showcase Milk’s Got Game!
Milk designed the Every Woman’s Marathon to be inclusive, beginner-friendly, and attuned to the unique needs of women at every stage of their marathon journey.
January 25, 2024
The event will take place Nov. 16 in Savannah, Ga.
Organic Valley's carbon insetting program is category first in offering end-to-end support and a market price for per ton of third-party verified carbon reduction or removal by a participating farm, it states.
January 25, 2024
The cooperative is taking the next step to improve the carbon footprint of its milk.
The healthy hydrating refreshment of cool, nutritious, and delicious milk will never go out of style. Founded in 2004, Pineland Farms uses 100% fresh Maine milk from nearby farms — around 20 within a 50-mile radius of Bangor — to handcraft 3,200 to 6,400 pounds of specialty cheeses a day.