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.

Chobani, LLC, Norwich, N.Y., launched Non-Dairy Chobani, the company's first-ever plant-based recipe.