Falling production, retail prices and sales aren’t helping creameries. Manufacturers look to flavors and healthier formulations to revive the category.

Cheesemakers grab hold of the snacking trend, creating hybrid products that appeal to consumers. Others focus on bold flavors, portion control and convenient packaging.

CROPP Cooperative, the parent company of the Organic Valley brand of dairy foods and beverages, has formed a partnership with and Europe's leading organic dairy cooperative.

While yogurt shows off its diversity with innovative new products and ingredient uses, other cultured dairy, like cottage cheese and cream cheese put up a new fight.

Glanbia, the Irish dairy company, said today that it is in “advanced discussions” to expand its cheese and whey production plant in Clovis, N.M.

Milk processors are finding success with limited-time flavors like mint chocolate chip and birthday cake. A national campaign focusing on protein hopes to keep milk front-and-center on the breakfast table.

It all depends on the product, but expect stronger prices next year. NDM prices might rise to $1.25/pound in late 2016. Favorable skim pricing won’t last all year, while butter prices will be volatile in the first quarter 2016. As for cheese, inventories and imports hold down prices.

Research by the National Dairy Council has made milkfat more acceptable in the eyes of consumers and health professionals. This could have positive ramifications on full-fat dairy products.

Milk intakes have slowed for most cheese plants. Retail and food service demand remains active to strong, which is drawing on manufacturer inventories at expected rates, reports Dairy Market News.