Teamwork is why this 103-year-old maker of Italian ice is succeeding. CEO Rich Trotter is all about the ‘we’ not the ‘I.’ He hires talented individuals, gives them a goal and steps out of the way.

What happens when a good-for-you food like yogurt turns into a candy bar? My brain churns when I think of the desecration of this pure dairy food and two of my personalities come out. This month, Red State Jim and Blue State Jim share their points of view.

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.

Clearing processing lines with a pig captures product that can be re-used and saves on cleaning chemicals. Valve manifolds can improve flexibility and efficiency in plants processing liquid products.

Starting in April, Australia’s a2 Milk Co. will begin selling milk that has  a “digestive advantage” in California supermarkets and independent stores.

The federal government says eat more seafood and less red meat. Dairy, for the most part, fares well in the recommendations of the Dietary Guidelines Advisory Committee. Still, the dairy industry has some concerns.

Bel Brands USA built a plant on a green field in Brookings, S.D., to make the popular Mini Babybel cheeses. The management philosophy values transparency and the building itself reflects that.

Karoun Dairies started out making cheeses for ethnic markets. Today, the cheesemaker is tapping into mainstream America’s taste for feta, queso fresco, labne and other specialty cheeses and cultured dairy foods.

Bel Brands USA is enjoying double-digit growth with its Mini Babybel brand. It opened a plant last year to meet demand for the little waxed-covered cheeses. President Frederic Nalis (right) talks about the success of the brand and the challenges yet to be overcome.

Ice cream companies live and die by their flavors. At Blue Bell Creameries, a product development team considers as many as 300 ideas every year before whittling them down to five to be launched in grocery and foodservice channels.