A new grants program is supporting six research projects at the University of Wisconsin.

The Israel-based company can produce more than 100,000 liters of fermentation capacity.

Graduate students researching the gut microbiome, yogurt and probiotics for human health may apply.

The event features dairy processing experts, research, trends, education, suppliers and more.

There are four primary categories of cultures used in the production of cheese and fermented dairy foods.

Lactocore Group and Ingredia Dairy Experts are working on a mood-improving product.

Association vice presidents Andy Powers and Tara Anderson share details of ADPI's history and approach.

The processor said it hired Tasha Olson to lead its “mission to be the best provider of quality dairy products.”

Speakers at SupplySide West in Las Vegas examined precision fermentation and the animal-free category.

Protein powder, whey protein, ready-to-drink beverages and bars aren't the only formats around anymore.