Hershey’s adds a single-serve Special Dark chocolate milkshake to its line of refrigerated products.

In 2013, MilkPEP will build upon the momentum created in 2012 with the introduction of our multiyear marketing strategy centered around two prime occasions for milk consumption: breakfast at home and post-workout recovery for athletes. The continuation of our long-term occasion-based approach will generate excitement for milk, drive volume and value, and maximize continuity, with the ultimate goal of changing consumer behavior.

Trader’s Point Creamery introduces grab-and-go yogurts and milk shots in recyclable glass containers.

As we approach a new year, we have the opportunity to revamp our goals and re-plot our course, combining wisdom from past experiences with hopes and dreams for our future. It’s a time to shed what we’ve learned doesn’t work and to refresh our approach to endeavors ahead.

How’s the dairy foods business? Which one? If you sell natural cheese or Greek yogurt, then the answer is: Great. If you bottle milk or package ice cream, then the answer might be: Things could be better.

How do processors create value in a commodity item like milk? They add flavors and functional ingredients, make it more portable and seek new channels of distribution.

Milk has nine essential nutrients, but not everyone knows that. It's time to bust the myths associated with milk, including the one saying whole milk is the only milk containing vitamin D.

Trucks hauling milk from Associated Milk Producers Inc. member farms to manufacturing plants will log 44,000 miles in 24 hours — or the distance to travel roundtrip from Anchorage, Alaska, to Key West, Fla. — four times.

Start with something healthy, and then make it better. That’s the basic recipe for creating a value-added milk-based beverage. Traditionally, the three largest and most active claims about dairy beverages regarded digestive/gut health, heart/cardiovascular health and bone health. But, in recent years, the market has seen many novel dairy beverages that tout energy, immune health, weight control, satiety, anti-aging, skin health, beauty, eye health, joint health, mental acuity and concentration.

Milk consumption by low-income consumers in developing markets is forecast to increase 10 billion liters by 2014. As their wages increase, so will their spending on dairy beverages and other foods.

Understand the principles and practices involved in the production, processing and marketing of fluid milk. Components of milk, principles of basic milk processing (e.g. pumping, pasteurization, separation), storage and distribution, and safety and quality of milk will be examined. Read More

Designed to provide an overview and update on the latest trends and issues in the marketing, science, manufacturing technology and application of dairy ingredients, including whey-derived and milk-derived concentrates and powders. Read More

IDFA's Milk and Cultured Dairy Products Symposium focuses on the most recent developments in ingredients, processing technology, market trends and packaging, and takes a look at a wide variety of new products in the development pipeline.

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IDFA's Milk Procurement Workshop provides an overview of dairy industry trends, policy and pricing basics with a focus on understanding milk price regulation, including how farm milk is priced both inside and outside the Federal Milk Marketing Order System.

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This course is for people who have cheesemaking experience and want to expand their knowledge of milk chemistry, cheese chemistry, curd handling, and correcting manufacturing problems.

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The course will include an introduction to milk, cheese, and dairy cultures, and the steps in cheesemaking. 

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