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.
Since then FDA and our academic partner JIFSAN have held eight Good Agricultural Practices workshops in Mexico—more than in any other country. Numerous technical experts have shared their knowledge in areas such as laboratories, seafood and dairy processing, and food packaging. FDA has hosted 40 visitors in 14 delegations to facilitate information exchange between our countries.
It’s not everyday that people can say, “I love my job,” especially when many of today’s companies are cinching raises, bonuses and company perks just to save the bottom line. Despite today’s economical hardships though, everyone in the food industry continues to love their job.
Dairy brands announce a milk crate’s worth of new dairy products in this week’s free-standing inserts. They also promote freshness and the use of dairy foods in recipes in preparation for the upcoming Easter and Passover holidays.
Making ice creams is balancing four facets of flavor: taste, texture, consistency and finish. At the center of the magical ice cream-making experience is butterfat, the carrier of scent and to me, one of the sexiest things in the world.
I accompanied a delegation from the Innovation Center for U.S. Dairy to the White House this week. POTUS was not in the house. Though we did not meet the President Of The United States, the trip was still memorable.
MilkPEP wants athletes to make chocolate milk part of their recovery routine and encourages retailers and brands to tap into the $3.3 billion sports-drink industry with the refuel with chocolate milk message.