Companies are making use of milk components to contribute to a more sustainable food system, planet and future.

Innovations entering the alternative dairy space have sophisticated flavors, formats and nutrient density.

From ice cream to chocolate, milk and other applications, products with animal-free­ dairy protein are becoming more popular.

Free-from options have entered all dairy categories, presenting an opportunity for dairy processors to offer something for everyone.

Scheduled to arrive in frozen dessert aisles this month, the new ice cream sandwiches come in two flavors.