The American Dairy Products Institute's website update included a redesign that makes the site compatible with all mobile devices.

The Dairy Business Builder grant program supports small- to medium-sized dairy farmers, entrepreneurs and processors in the upper Midwest.

The liquid nitrogen ice cream shop's croissant and waffle hybrid comes ready to be covered with fresh cream, toppings and sauces.

Vermont Creamery's Sea Salt Cultured Butter picked up a gold sofi from the Specialty Food Association.

J&J Snack Foods entered into an agreement to acquire Dippin’ Dots for $222 million.

Headquartered in the Bay Area, Dreyer's Grand Ice Cream is pursuing innovative ideas to deliver the best ice cream experience to all consumers.

Bel Brands USA’s Boursin and Padma Lakshmi collaborated to turn a house in New York into a destination for cheese-lovers.

Formulators are discovering how to make dairy and plant proteins teammates, creating sports nutrition products with more complete nutrition.

Bel Group named Cécile Béliot its chief executive officer, while Antoine Fiévet will shift to chairman of the company.

The newest limited-edition Goldfish flavor features Old Bay’s blend of 18 herbs and spices.