Articles Tagged with ''milk products''

Muscle Milk has reformulated its ready-to-drink protein shake lineup with ultra-filtered milk and a simplified ingredient list containing half the ingredients of the previous formula. The shakes deliver 26-42g of complete protein per serving and are made without artificial sweeteners, flavors or added colors, reflecting growing demand for cleaner-label protein products.

Idaho Milk Products has opened a new ice cream and powder blending facility in Jerome, Idaho, expanding its capabilities in value-added dairy ingredients. The integrated operation combines high-volume ice cream production with advanced dry blending technology, supporting retail, foodservice and custom formulation needs.

More than 260 dairy stakeholders gathered to advance shared sustainability goals, with a focus on turning alignment into measurable progress across the value chain. Discussions underscored new opportunities tied to updated Dietary Guidelines, alongside the need for practical, farmer-centered solutions that balance environmental, economic and social outcomes.

Every so often, we “come full circle” on industry issues. Consider dietary perspectives on fat. In the early days of the dairy industry, we embraced fat. Whole milk was the gold standard. Fast-forward to the 1980s, and the industry was spellbound by the notion of nonfat everything. 

A new IFIC survey finds nearly half of Americans quickly recognized the updated Dietary Guidelines and Food Pyramid, but many remain unclear on how to apply the advice. The findings highlight ongoing challenges — and opportunities — in communicating nutrition guidance, particularly around cost perceptions, protein priorities and emerging food trends.

From GLP-1-friendly yogurts and collagen creamers to swicy cheeses and protein-packed pints, processors are blending function with full flavor. In 2026, the refrigerated and freezer cases are proving that cold categories can deliver hot trends.

Sugar reduction is vital for weight-conscious consumers, and the plant-based food market, especially dairy alternatives, is expected to hit USD 43.6 billion by 2028. However, combining sugar reduction with plant-based dairy is challenging. Rachel Zemse, a food scientist, offers insights on sweeteners for plant-based milk, yogurt, and ice cream.

From collagen creamers and carbon-negative ice cream to compostable yogurt cups and A2 ultra-filtered milks, 14 emerging brands have been selected for Real California Milk’s 2025 innovation programs. The cohorts will receive mentorship, funding opportunities and a platform to pitch for up to $100,000 in support.

Lifeway Foods has completed stage one of its four-part Waukesha expansion, doubling its fermentation tank capacity. The investment supports surging demand for kefir and continues the brand’s record-setting sales momentum.

Chef Tini Younger is showcasing how Carnation Kickin’ Jalapeño Flavored Evaporated Milk is the creamiest secret to adding a bold kick to any dish — from the classics her fans know and love to brand new recipes that she’ll share with her audience.