Stay current with news and opinions about the dairy processing industry. The weekly free-standing insert report tracks dairy promotional activities. Editor in chief Jim Carper recaps the people, products and companies making news each week. Guest bloggers share their opinions.
President-elect Trump is assembling his transition team. But President Obama stills wields some power. EMILY LYONS of the International Dairy Foods Association writes on what you can expect from Washington.
Presidential elections always mean change in the nation’s capital. There is a mad rush by administrative agencies to finish regulations for programs championed by their president. IDFA's Emily Lyons explains.
As the Nutrition Facts label changes, dairy processors are facing formulation challenges.
November 14, 2016
As the Nutrition Facts label changes, manufacturers are going to need to take a holistic look at their product to truly understand how the change might impact their product. Here are 5 points to consider.
It’s easy to find creativity in dairy processing. Look at the people involved in formulating, processing, packaging and marketing of dairy foods and beverages. Their innovations meet consumers’ calls for convenience and new flavors.
One size fits all never works. Dairies understand that consumers want options. That’s why milk processors offer the four fats (whole, 2%, 1% and nonfat), ice cream makers churn no-sugar-added varieties and cheesemakers cut their products into slices, chunks and shreds.
The world was turned upside last month for those of us in the Northern Hemisphere. It’s winter south of the Equator where Brazil hosted the summer Olympics. That gave me a different perspective on current events.
It’s a muggy mid-July afternoon in Chicago and all is quiet on the dairy front for today. A quick glance at dairy product spot prices reveals that cheese powder and butter prices are all at — or within pennies — of their 2016 high price print.