Supplier News

David Michael & Co, launches new Web site

In an effort to better assist clients in their product development efforts, David Michael & Co. has redesigned its Web site to be more informative and user friendly.


In an effort to better assist clients in their product development efforts, David Michael & Co. has redesigned its Web site to be more informative and user friendly.

In addition to information on company history and product lines, the site is home to the new David Michael Blog, a resource on emerging trends in the food and beverage industry.Readers can access the David Michael Blog to learn about new trends, technologies and other subjects that are pertinent to product developers. It’s a resource that will constantly grow and evolve.

Visitors can also access event calendars, as well as details and registration information for the Innovation Roadshow, the David Michael de Mexico Flavor Seminar, and the David Michael Europe Innovation Roadshow. In addition, forms are available on the site to contact various departments within the company, and to register to receive Fast Track Fast Trends, a free monthly newsletter.

Check out the new www.DMFlavors.com.
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Gifford's Ice Cream Co., Skowhegan, Maine

Gifford's is the reigning champion in the Wisconsin Dairy Products Association contest. It sells its ice cream, frozen yogurt, sherbet and sorbet from Maine to Virginia.

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This photo gallery contains additional, unpublished photos of dairy processing facilities featured in Dairy Foods magazine. To view more Behind the Scenes galleries go to our archives page!

09/22/11 2:00 PM EDT

Functional Ingredients in Dairy Foods Webinar

On Demand: Dairy foods — cheese, cultured, fluid and frozen — serve as ideal delivery vehicles for all types of functional ingredients, including specialty fatty acids, fiber, minerals, probiotics, vitamins, whey proteins and more.

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Engineering Aspects of Milk and Dairy Products

With 25 international contributors from academia and industry, this book is a readily applicable resource for the development of improved dairy products and for determining how to successfully meet the challenges posed by ever-evolving consumer demands.

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