Despite strong gains for yogurt drinks, the spoonable yogurt segment continues to account for the majority of sector sales, according to this Mintel report.

Dairy Farmers of Canada (DFC), Canada, released an update to a study highlighting the important economic impact of the dairy sector in Canada.

The study polled 2,000 consumers to determine which new foods they are trying, what is their top motivators and trends in healthy eating.

As ice cream and frozen novelty consumption remains near-universal among Americans, a less-is-more mindset is prevailing, according to new research from Mintel, Chicago.

Cheese remains a staple of the American diet, but its odor, mess and difficulty to preserve deters most from cooking with it, according to a survey conducted by Yellow Door Creamery, Fairfield, N.J.

Fresh, or raw, milk transported from farms to dairy processing facilities in tanker trucks contains a diverse mix of microbes, which varies from season to season, according to researchers from the University of California, Davis, Davis, Calif.

2015 proved to be a difficult year for most companies, with the strong U.S. dollar and currency volatility, together with low commodity prices and high turnover.

A rapid heating and cooling of milk significantly reduces the amount of harmful bacteria, extending the shelf life by several weeks, according to a study produced by Purdue University, West Lafayette, Ind.

Total U.S. retail sales of natural and specialty cheeses were $17.4 billion in 2015, according to Packaged Facts, Rockville, Md.

In 2015, marketing researchers from SKIM, an international customer insights agency based in Hoboken, N.J., analyzed 10 studies of marketing claims (on-pack and in advertising) in the ice cream category.