Better Body Foods, Aiken, S.C., released Oatsome, an organic, non-dairy milk.

The global non-dairy yogurt market is set for an upward growth trend over the course of next decade, according to “Non-Dairy Yogurt Market,” a report published by Future Market Insights, London.

Pollock Communications, New York, teamed up with Today’s Dietition magazine, Spring City, Pa., to produce its annual "What's Trending in Nutrition" survey.

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.