American researchers who looked at the diets of some 2,000 volunteers, found those who regularly ate a little yoghurt were less likely to develop high blood pressure.

When Muller Quaker Dairy was announced several months ago, most industry pundits did not think it would take the PepsiCo and Theo Muller Group joint venture very long before it would bring Muller’s European offerings Stateside. Sure enough, it is not even the end of summer, and the products have begun to appear.

The consumption of low-fat dairy products such as cheese and yogurt could help reduce risks of strokes.

Blame it on bottled water or changing tastes, but sales of milk as a beverage have fallen to the lowest level in nearly 30 years

Litehouse Foods, long known for salad dressings, has announced the launch of their hand crafted cheeses into the retail deli.

A new study reveals that increasing a child’s intake of Vitamin D can actually help prevent them from catching colds.

What are the next hot ideas in cold dairy products? The American Dairy Science Association (ASDA) went to a warm locale, Phoenix, to host its annual meeting and the inaugural Dairy Research Institute New Product Competition.

Kettle Cuisine says it introduced two chilled soup varieties to help foodservice operators and retailers add seasonal options to warm-weather menus.

Greek yogurt has exploded in popularity. Some, including Carlo Noce, category manager of dairy and grocery at Longo’s, note its low-sodium content as a possible reason for its emergence.

Greg O’Neill, co-founder and co-owner of Pastoral Artisan Cheese, Bread & Wine, is the newly elected president of the American Cheese Society.