2026 April

The April issue features Maola Local Dairies, which processes 3 billion pounds of milk each year, including new lactose-free and ultra-processed milk. With plants in Virginia, North Carolina, Maryland and Pennsylvania, Maola is one of the Mid-Atlantic’s largest dairy organizations. We showcase “swicy” and other flavor trends, spotlight prebiotics/probiotics/postbiotics and report on cybersecurity. There’s part 2 of our “Women in Dairy” feature, tips on how to remove lactose, a podcast on Smearcase frozen cottage cheese and much more!

A dad (head is cropped out) is pouring chocolate milk into glasses in the kitchen, his daughter is beside him smiling.

Processor Profile

A new era and brand evolution for Maola Local Dairies

Dairy cooperative cements leadership with 3B pounds of annual milk production.

Barbara Harfmann

April 15, 2026

A new CEO and major expansions in lactose-free milk and plant capacity highlight Maola Local Dairies' evolution, a farmer-owned cooperative in Herndon, Va., with nearly 800 member farms and over 1,000 employees.

Membrane systems enable dairy producers to remove lactose and retain value

Membrane Technologies

How membrane systems can remove lactose and retain value

GEA Group explores how advances in ultrafiltration and nanofiltration enable efficient lactose removal, improve energy use and unlock high-value byproducts.

Sammy Bredar

April 23, 2026

Consumer demand for lactose-free dairy is rising, driving the use of membrane filtration to remove lactose while preserving nutrients. The market is projected to reach $12.54B by 2026 and $18.95B by 2035, fueled by lactose intolerance, health trends, and innovation.

Small white square saucer plates in a grid pattern, filled with a variety of spices and herbs.

Outlook Report | Flavor Trends

What are today’s biggest dairy flavor trends?

Global inspiration is playing a big role.

Brian Berk

April 10, 2026

What’s next in dairy flavor innovation? From tiramisu and chai spice to sweet heat and global citrus, emerging trends blend comfort with creativity—offering processors fresh opportunities to captivate consumers and drive growth through bold, unexpected profiles.

A close-up of stacks of cheese on a table with a blurred background.

Market Trends

Belgioioso and Bel Brands notch strong sales in cheese

At $21B, natural cheese category generates 2% growth, but processed cheese stumbles.

Brian Berk

April 6, 2026

Cheese sales growth, while not explosive, continues to show steady year-over-year gains. For the 52 weeks ending Jan. 25, the natural cheese category saw a 2% increase in dollar sales to $21 billion and a 2% rise in unit sales to 5.2 billion, according to Circana.

Let's Talk Dairy graphic with a boom microphone and colorful blurred background.

Let's Talk Dairy Podcast

Episode 63 — What is the future of frozen cottage cheese?

Smearcase co-founders Drew DiSpirito and Joe Rotondo join the “Let’s Talk Dairy” podcast to discuss consumer demand for frozen cottage cheese, plus much more.

Brian Berk

April 2, 2026

Drew DiSpirito and Joe Rotondo, founders of Smearcase, join Dairy Foods for Episode 63 of the "Let’s Talk Dairy" podcast to discuss Smearcase and frozen cottage cheese, also known as FroCo.

Cropped image of a person typing on a laptop on a desk.

Editor's Letter

Milk scores a "golden goal" versus plant-based beverages

Legislation should help boost milk’s sales moving forward.

Brian Berk

April 3, 2026

Fluid milk outperformed its main rival, plant-based beverages, in 2025. While fluid milk sales remained steady, plant-based drink sales fell 6% YoY to 358.4 million gallons. The Whole Milk for Healthy Kids Act seeks to boost milk sales in schools, highlighting traditional milk's nutritional benefits amid competition.

Two scoops of pink strawberry ice cream in a white ceramic ramekin on a white marble surface.

Ingredient Showcase

Ingredient suppliers highlight the latest solutions in colors

April 27, 2026

We offer the latest solutions in colors.

Image of rows of cups of different flavored ice cream, each one with a smiley face carved on the scoop.

Tharp & Young on Ice Cream

So you want to start an ice cream business?

There always seems to be room for new ideas, new business models, novel approaches to formulation, new products and new flavors.

Steven Young

Bill Sipple

April 17, 2026

Ice cream attracts bold entrepreneurs—but it’s unlike any other food business. From formulation to distribution, success hinges on mastering its frozen nature, costs, and supply chain. Here’s what every newcomer needs to know before diving in.

Cheese Doctor

Boosting cheese yield: Small tweaks, big gains

Why is protein recovery lower than casein recovery?

John A. Lucey Ph.D., Director, Center for Dairy Research

April 13, 2026

Cheese yield, or the product obtained from milk, is crucial for optimizing plant operations. Even minor yield differences significantly affect revenue. With the increased use of concentrated milk, monitoring efficiency has become even more essential, according to Dr. John Lucey.

Close-up of cream cheese being scooped up with a knife.

Health & Wellness

Why cream cheese may be dairy’s next "home run"

Cream cheese’s inherent simplicity provides a clean‑label story, for those consumers who gravitate toward short, recognizable lists of ingredients.

Mary Wilcox

April 8, 2026

Cream cheese is becoming a powerful vehicle for global flavor fusion, moving far beyond its traditional Western applications, and evolving into a canvas for regional tastes and storytelling, states Mary Wilcox.

GEA Whitebloc AERO on a white background.

Equipment Showcase

Equipment suppliers provide solutions for fillers and cappers

April 29, 2026

Dairy Foods highlights fillers and cappers.

Rows of gallon jugs being produced in-house at Maola.

Inside the Plant

Maola Newport News expands plant efficiencies in an evolving dairy landscape

Virginia plant supplies milk to schools, government and military commissaries.

Barbara Harfmann

April 27, 2026

Maola Local Dairies' Newport News plant processes a variety of dairy products, focusing on sustainability and innovation. With a strong team and advanced HTST technology, they supply milk to schools and retailers across the Southeast, ensuring freshness and quality.

Futuristic lock icon as a symbol of cyber security and safety to prevent a data breach.

Processing Technologies

Steps to take in an attempt to prevent a cyberattack

Cybersecurity is a growing problem for dairy processors.

Brian Berk

April 24, 2026

In 2024, the global average cost of a data breach hit $4.88 million, emphasizing the urgent need for cybersecurity in the dairy industry. With ransomware attacks escalating, dairy processors must adopt robust defenses and collaborate to safeguard against evolving threats.