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You won't find any fancy-looking equipment at the creamery operated by Phoenix-based Danzeisen Dairy LLC. Tucked into a mixture of farm, industrial and residential properties in Phoenix's Laveen neighborhood, the creamery relies on retrofitted vintage milk processing equipment, much of it from the 1940s, 1950s and 1960s, and all of it from U.S. manufacturers, to produce its craft dairy products.

About a decade ago, Greek yogurt was the game-changer in the U.S. cultured products space. But newer cultured dairy products are now providing some competition, and adding excitement to the dairy case.

The line is available in whole-milk, 2% reduced-fat, 1% lowfat, fat-free and chocolate whole-milk varieties.

A growing number of food and beverage processors claim to be part of the local food movement. But for many of them, the definition of "local" is a bit of a stretch.

It's official: Americans' love affair with sugar is over, and they're breaking up en mass with their ol' sweetie. In the International Food Information Council's (IFIC) 2017 Food & Health Survey, 76% of respondents said they are trying to limit or avoid sugars in general, with six in 10 declaring that they view sugars negatively.