New recipe blends three types of almonds.

 The company announced the launch of new packaging for its line of plant-based cheeses.

Startups could cash in while generating casein alternatives.

With new partnerships, Silk products will become available at a number of convenience stores, as well as other locations.

New products join dairy and oat-based options.

Remilk develops dairy-identical proteins through fermentation. 

Two new flavors bring total plant-based offerings to 18.

University of Minnesota research program adds membership level for businesses with less than $2 million.

Dairy-free frozen desserts feature a coconut cream base. 

Oats become a bigger player, and barley shows promise.