In total, 44 grants were awarded by the Dairy Business Innovation Alliance.

The international manufacturer innovated with its Cabosse Naturals brand.

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.