Dairy

RSS

Good Foods has introduced three new dairy-based dips and spreads designed around current consumer flavor preferences. The lineup includes Spicy Tzatziki, Avocado Green Goddess and Garden Party Spinach Veggie Dip, each made with real ingredients and no artificial preservatives, reflecting continued demand for fresh flavors, vegetables and clean-label products.

OIKOS is expanding its ready-to-drink protein shake portfolio with the introduction of Strawberry and Mocha Latte varieties. The new flavors reflect growing consumer interest in fruit-forward protein beverages and coffee-inspired formats, while providing 30g of complete protein, prebiotic fiber and no artificial sweeteners or flavors.

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.

T. Hasegawa USA introduced HASEMILK, a powdered flavor technology designed to deliver the taste and texture of real milk without dairy ingredients. The ingredient aims to help manufacturers improve flavor performance in dairy-free and reduced-dairy applications while supporting clean-label and allergen-free formulations.

Kraft Natural Cheese introduced a new lactose-free product line featuring Mild Cheddar Shredded Cheese, Mozzarella Shredded Cheese and Mozzarella String Cheese. The launch reflects continued demand for dairy products that accommodate dietary needs while maintaining flavor and functionality for meals and snacking.

The International Dairy Deli Bakery Association has launched a search for its next president and CEO as the organization looks to strengthen its role across the fresh-food industry. The incoming leader will oversee strategic growth initiatives, member engagement and the continued evolution of the association’s flagship trade show.

Innova Market Insights’ “Layers of Delight” trend reveals how indulgence is evolving beyond simple treats to include mood support, sensory appeal and health-conscious features. From Dubai chocolate to premium dairy desserts, brands are balancing comfort, texture and flavor innovation with consumer demand for emotional wellness and better-for-you ingredients.

LALA is expanding its yogurt smoothie portfolio with the launch of LALA Plus, a lactose-free drinkable yogurt designed to deliver protein, fiber and calcium in a convenient format. Available in four fruit flavors, the new product targets consumers seeking nutrition-forward dairy beverages with added functional benefits.

LACTAID is introducing a new Cherry Fudge Chip ice cream, featuring a cherry base, dark cherry swirl and fudge chunks made with real dairy, minus the lactose. The limited-time launch taps into demand for indulgent, inclusive treats that deliver on both flavor and digestive comfort.

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.