Dairy Foods Ingredients Editor Kim Decker traveled to Senegal to see how acacia gum is harvested and process. In Part 1 of her three-part account, Kim visits an acacia plantation.

The long-term prospects for dairy processors and dairy producers look promising because of opportunities at home and abroad. In the short-term, however, the dairy industry faces uncertainty with its trading partners.

These are good times to be in cheese. It is a dairy food that consumers like and it can be packaged in formats that fit an on-the-go way of life. Dairy processors are investing in capacity to keep up with demand.

For years, dairy processors and dairy producers have argued that makers of soy, almond and other plant-based beverages are stepping on their toes by trading on the good, nutritious name of milk.

Chicago retailer Marshall Field famously said, “Give the lady what she wants.” A related axiom is “The customer is always right.” Here’s more good business advice: “Don’t insult your customers” and “Play it straight with consumers.”

A co-founder of noosa yoghurt writes that millennials are behind the consumer preference for premium food products.

I’m throwing a virtual ball in honor of the outgoing president of the International Dairy Foods Association and everyone’s invited.

The dairy processing industry’s Great American Milk Drive will deliver its 1 millionth gallon of milk to the Feeding America network of food banks. MilkPEP calls on dairies to participate.

Presidential elections always mean change in the nation’s capital. There is a mad rush by administrative agencies to finish regulations for programs championed by their president. IDFA's Emily Lyons explains.

As the Nutrition Facts label changes, manufacturers are going to need to take a holistic look at their product to truly understand how the change might impact their product. Here are 5 points to consider.