Consumers have expectations for how dairy products will look and taste.

Consumer preferences are reshaping corporate strategies.

Vêsucré makes its Plant de Crème with oat milk and other vegan ingredients.

An IFT First panel addressed scaling the sustainability-focused strategy.

Amanda Oenbring will succeed outgoing CEO Angie Crone.

Science and nutrition experts chose Keto Kind and Superfrau as winners for the Nestle Health Science challenge.

The solution aims to provide textural and melt characteristics of traditional processed cheese.

Government agencies detailed objectives to accelerate progress on the national goal to reduce food loss and waste.

Ginkgo Bioworks is developing a new platform for upcycling dairy co-products.