One thing deterring some consumers from turning to milk as a beverage is lactose content. For lactose-intolerant individuals, a calf born at Inner Mongolia Agricultural University may offer a degree of hope. Named “Lakes,” she is a genetically modified calf that is expected to produce low-lactose milk in a couple of years. 

The dairy beverage segment is set to get a bit more crowded in 2013, as Starbucks plans to launch instant dairy products this year. To be introduced under Starbucks’ Via brand, it “will be fresh dairy done in a way that no one has done before,” says Starbucks’ chief executive Howard Schultz. 

Despite the plunge in dairy drink consumption in recent decades, milk—both flavored and plain—continues to have a fairly positive reputation in the area of nutrition and health. Chocolate milk, for instance, has been associated with muscle recovery after exercise. 

In New Zealand, Anchor has released a lactose-free, fresh cow’s milk, a first for the country. The product, Zero Lacto, is made from cow’s milk, and while it does contain cow’s milk protein, its lactose milk sugar has been removed. Yet, purportedly, the drink contains the same amount of natural calcium as cow’s milk.

A flavor manufacturer recently counted the salty caramel flavor as among the food and beverage industry’s key flavor trends to watch in the coming year.