From the beginning of the agricultural process to the final consumer experience, a magnitude of innovations has led to reducing the environmental impact of the dairy business. 

88% of U.S. consumers say they are likely to find options that fit their lifestyle in the dairy aisle, according to an Atomik study for the National Frozen & Refrigerated Foods Assocation (NFRA).

Research underway to measure textural changes to prolong maximum flavor, squeak. 

Chobani LLC, New Berlin, N.Y., announced a $1 million gift to the University of Idaho-led Center for Agriculture, Food and the Environment (Idaho CAFE) to help fund construction of the nation’s largest research dairy and advance scientific research to ensure a sustainable future for the U.S. dairy industry.

The dairy checkoff entered a five-year collaboration with Mayo Clinic to explore research and consumer outreach efforts to improve public health and advance dairy’s benefits.

The Microsetta Initiative, a research project led by a team at the University of California, San Diego, in partnership with Danone Nutricia Research — the research and innovation division of Danone North America's global parent company, Danone S.A. — is recruiting hundreds of U.S. citizen scientists to map their gut microbiome.

Danone North America, headquartered in White Plains, N.Y., and Broomfield, Colo., said it is now accepting applications for the 2019-2020 Danone North America Gut Microbiome, Yogurt and Probiotics Fellowship Grant.

USDA said the Center for Dairy Research (CDR) and Wisconsin Cheese Makers Association (WCMA), both based in Madison, Wis., were chosen to host a regional Dairy Business Innovation Initiative, serving Wisconsin, Minnesota, Iowa, South Dakota and Illinois.

Center for Dairy Research to create one-of-a-kind public resource for entrepreneurs, with access to pilot plant and consulting services.