Culture Fresh Foods, Naugatuck, Conn., completed an $11 million Series A round of financing with co-investors CEI Ventures, Brunswick, Maine; FreshTracks Capital, Shelburne, Vt., and several angel investors.

Despite its declining popularity in the United States, milk remains a pivotal product for retailers, as grocery shoppers who buy milk tend to buy significantly more groceries in general than those who don’t, according to research reveals by Rabobank, The Netherlands.

New research from McKinsey & Co., New York, sheds light on the mind-sets of U.S. dairy executives and their recent evolution as they attempt to jump-start growth.

Blue Diamond, Sacramento, Calif., expanded into the non-dairy yogurt alternative category with Almond Breeze Almondmilk Yogurt Alternative.

Unilever, Englewood Cliffs, N.J., launched new Magnum non-dairy frozen dessert bars.

Fat-free, plant-based and organic creamers claim the largest market share of the group, according to a new research study by Future Market Insights (FMI), Valley Cottage, N.Y.

Nancy’s Probiotic Foods, Eugene, Ore., introduced Oatmilk Non-Dairy Yogurt, made from gluten-free oats and billions of live non-dairy probiotics per serving.

Nearly 2 million metric tons of non-dairy creamers were consumed in 2018, totaling a market value worth $2.3 billion, according to a study released by Future Market Insights (FMI), Valley Cottage, N.Y.

Nearly 63% of respondents said they eat yogurt because they believe it promotes good health, according to a study conducted by Daiya, Canada.

Half of all Americans (49%) believe that non-dairy brands should not be allowed to use the term “milk” on their product labels because they are often less nutritious than dairy milk, according to a poll conducted on behalf of the National Milk Producers Federation, Arlington, Va.