Yogurt manufacturers are getting innovative and capitalizing on the diversity of yogurt with niche products and appealing to a wider audience. Whole-fat and low-sugar varieties are part of the mix.

The Wisconsin Dairy Products Association has issued a call for judges for its championship dairy product contest.

Scientists from the Nestle; Research Center, Lausanne, Switzerland, wanted to find out how to promote weight loss in obese older adults while avoiding loss of muscle mass.

Dairy processors Friendly’s Ice Cream and Perry’s Ice Cream Co. and industry supplier Parker Products win top honors in IDFA’s ice cream flavor contest.

In March, the U.S. Food and Drug Administration said that more than 99% of the raw milk samples it tested are free of “drug residues of concern.”

On a tour of Europe, Kroger’s dairy experts saw technologies and processing techniques not found in a typical American. Best practices at Mountain View Foods in Denver preserve milk’s freshness and help Kroger develop innovative dairy-based products.

An exclusive Dairy Foods survey finds that dairy processors are increasing their investments to produce aseptic shelf-stable or refrigerated extended-shelf-life beverages and foods.

Our review of yogurt containers and our interview with the top executive of Bel Brands were among the most-viewed articles on dairyfoods.com during the month of March.

The Irish Dairy Board changed its name to Ornua, The Home of Irish Dairy. 

H.J. Heinz Company and Kraft Foods Group Inc. today announced that they have entered into a definitive merger agreement to create The Kraft Heinz Co.