Energy, satiation, hydration and other qualities appeal to the emerging market.

Bioactives in milk and the dairy matrix effect are making milk more appealing to consumers.

Consumers want products that are uniquely suited for their needs.

School milk processors pledged to provide nutritious options with no more than 10 grams of added sugar per 8 fluid oz serving.

The traditional butter and cheese maker debuted beverages made with gluten-free Irish oats.

The successes of some dairy processors have proven what is possible in the lactose-free category.

The National Dairy Council program is operating in 58 schools.

More than 900 comments from industry voices were submitted after the FDA announced proposed recommendations.

The guide helps smaller operations navigate the new requirements going into place in 2024.

The private label powders feature added vitamins, minerals and proteins.