As part of The Dannon Company’s continued commitment to encouraging Americans to eat yogurt every day and to future scientific leaders, the company announced the launch of the third annual Dannon Yogurt and Probiotics Fellowship Program.

Alpina Foods, Batavia, N.Y., says its Alpina Avena, a traditional, creamy, oat-based dairy beverage, has been a staple in many Latin American homes

Noosa Finest Yoghurt, Bellvue, Colo., says it is "going troppo" in Atlanta with two new varieties: Noosa Coconut and Noosa Pineapple

Move over mozzarella, there's a new cheese in town. Indeed, there's a smorgasbord of exotic cheeses finding their way into meals nationwide as food manufacturers and restaurateurs seek to satisfy consumer demand for more indulgent and healthier cheese options

Retail dollar sales in the $16 billion natural and specialty cheese market are projected to grow at a compound annual growth rate (CAGR) of 4% during 2014-2018.

With the popularity of diets like Paleo, Primal and Atkins, protein has been the darling of lean diets for more than two decades now, and ties in more broadly to the consumer quest for health and wellness food and beverages to address specific health concerns. This presents a unique opportunity for food manufacturers, retailers, and restaurants."

Traditionally, consumers often perceive regular ice cream as having questionable nutritional value because of its high fat and high sugar content. 

The Milk Processor Education Program (MilkPEP) said its board of directors appointed Julia Kadison as chief executive officer. Kadison previously held the position of interim CEO and vice president of marketing at MilkPEP, Washington, D.C.

Whether consumers can't get enough Greek yogurt, or could never get into it, Stonyfield Farm Inc., Londonderry, N.H., says it has a new product to please every food fan's palate.

Irish Minister for Agriculture, Food & the Marine Simon Coveney officially opened a new $12 million facility at Thiel Cheese & Ingredients, Hilbert, Wis. (Thiel).