The global vegan cheese market is expected to grow at a compound annual rate of about 10% and reach a market value of about $7 billion by 2030, according to a 2022 Food Institute report. 

In this environment, the biggest opportunity for innovation in the dairy market is to formulate products for consumers who purchase both dairy and dairy-alternative products, according to a dairy flavors and ingredients report from market research firm Mintel.

While innovation in the dairy category has been impacted by the pandemic and inflation, processors have found successful innovation centers around plant-based alternatives, new formats, simple ingredient listings and formulations that meet specific dietary needs.

Bel Brands USA, Chicago, expanded its line of Nurishh plant-based products this spring with two new formats – cubes and cream cheese style.

Caribbean Hispanic cheesemaker Gayo Azul, a FrieslandCampina brand, launched a back-to-school marketing campaign on Aug. 15 with a contest for consumers to enter to win a bicycle.

Cheeses produced at five Prairie Farms plants collected medals at the 2022 American Cheese Society Judging and Competition.

Dunkin’ is bringing the flavor of some of its popular fall donuts to at-home coffee drinkers with the launch of its new Pumpkin Munchkin Creamer.

Mexican cheese, crema and chorizo producer V&V Supremo Foods, Inc., announced Aug. 10 it acquired Mill Creek Cheese, a cheese plant in Iowa County, Wis.

Goat cheese maker Vermont Creamery announced it joined the Farm Powered Strategic Alliance, a collaboration involving US food industry companies that seeks to recycle more food waste and expand renewable energy production.

The Montchevre® Brand Innovative Goat Cheese Flavor Hits Retail Shelves in August, Catering to Consumers Sweet and Savory Cravings