Start-up produces animal-free dairy proteins using fermentation in microflora.

The concentrates come in paste and powder form.

Exposure to international cuisines has expanded consumer taste preferences and piqued interest in globally inspired flavors and ingredients. Curious consumers seek variety, and they are looking for unconventional products that create excitement. Read how the cheese industry can leverage consumer interest in global cheese and ethnic flavors and generate new interest in mainstream products.

Trending flavors in ice cream, yogurt and cheese offer indulgence and authenticity.

New varieties are adding occasions in specialty diets and as snacks and condiments.

Clarified butter variety is making inroads in several of applications.

Outside-the-box concepts are starting to appear at retail and food service.

Spicy flavors are spreading from cheese and yogurt to ice cream and fluid milk in the dairy department.

Dairy alternatives abound, but cheese sales reach record high.

Product developers are combining the functionality of cheese with the health halo of plant-based ingredients.