MaryAnne Drake, Ph. D, is a distinguished professor at North Carolina State University's Southeast Dairy Foods Research Center.

The milk chocolate flavor combines chocolate-coated peanut butter cups and peanut butter cookie dough.

Blending precise mixes of multiple ingredients, such as liquid milk or whey products, requires gentle and effective mixing technologies.

Israel-based Nutritional Growth Solutions launched the products in the US, with both dairy and plant-based formulas.

The vegan frozen desserts are offered in addition to Bruster’s traditional ice cream flavors.

Real, aged parmesan and cheddar cheeses from dairy farms are chief ingredients in the new snacks.

The new animal-free dairy facility will be part of the Symbiosis project, a sustainable industrial ecosystem in Kalundborg, Denmark.

Bubluv's black milk tea with tapioca pearls is made from whole milk. And the startup has two vegan flavors.

The new cinnamon roll-inspired drink from Boost includes 20 grams of protein per serving.

Ice cream could play in the functional indulgence category.