The artisanal sour creams are produced in small batches using 100% pasteurized, Grade A whole cow's milk.

The price that cultured dairy product makers pay for the milk they use is tied to the price of butter and nonfat dry milk.

The Non-GMO Project verified products are made without artificial sweeteners and contain 10 grams of protein.

Cultures and enzymes influence the flavor, texture and even the shelf life of dairy products.

Consumer preferences for products that offer distinctive flavors and value are driving innovations.

The company plans to invest in nutrition education, improved access to healthy foods and food security research.

Limited-edition flavors and better-for-you formulations are becoming more prominent.

The company's sour creams and cottage cheese combined for three first-place awards and one runner-up.

The company is launching its new product in 15 oz tubs, as well as 5 oz, single-serve cups.

Processors have found successful innovation centers around plant-based alternatives, new formats and more.