The testing of Grade A dairy products like pasteurized and raw milk, cheese, and yogurt are currently being paused by the FDA ...

The testing center that oversees food safety says it "is no longer able to provide laboratory support for proficiency testing ...

The Non-Dairy Whole Milk was developed by isolating proteins from peas and chickpeas to replicate the molecular structure of milk. It is shelf-stable and will target food service partners, including ...

A leaked memo from the Food and Drug Administration announced a policy change that some believe could harm milk consumers.

Other researchers are also studying the nutritional benefits of pea milk, including how the plant-based beverage stacks up against dairy in helping older adults preserve bone density. But ...

Real dairy milk is making a comeback. Is that a yay? Find out what experts think as they lay out an argument for raw vs ...

With cow’s milk taking a backseat, you’re able to choose from a wide variety of options made with oat, almond, cashew, soy, and more. The good news is that non-dairy yogurt can be just as ...

Remember the rarity of finding a café that made almond milk lattes? It was only a few years ago—okay, maybe a decade or two—that “mainstream” non dairy milk was a coffee shop novelty.

Dairy Farmers of America formulated a better-for-you chocolate milk that it said features more protein and less sugar. The company made TruMoo Zero with whole milk and noted it offers 50% more protein ...

Since 2012, whole and reduced-fat (2%) milk has been banned from school meals due to saturated fat and calorie content, according to The Associated Press. Matt Herrick, International Dairy Foods ...

These plant-based options generally contain healthier fat profiles compared to traditional dairy milk, with notably lower levels of saturated fat. This difference makes them potentially beneficial ...

Still, milk (or some version of it) made from oats was unheard of in the 1990s and, arguably, even into the 2000s. Slowly but surely, as more people began thinking about sustainability and dairy ...