March 18, 2013
Sensient Colors LLC, Milwaukee, Wis., announced that Sensient Food Colors Germany is now approved and certified by Halal Control.Read More
One trend is interactive foods, as when users stir inclusions into yogurts or swirl colors into new combinations. Other trends (like clean labels) can have a domino effect on formulations. Eliminating sugar, for example, has a direct bearing on texture.
November 18, 2012
The national effort to turn around the obesity epidemic is steering children away from soft drinks and back to milk-based beverages. The popularity of Greek yogurt has given a shot in the arm to the cultured dairy category. Natural cheese is chic, as tastings and artisanal offerings take off. Ice cream processors welcome the flavor innovators.Read More
October 11, 2012
In a saturated landscape of cheese and dairy farmers in Wisconsin, one little goat farm is doing what it can to stand out with award-winning goat cheese and milk.Read More
October 11, 2012
California Dairies Inc., Visalia, Calif., appointed David Treiber the senior vice president of fluid business development, reporting to Dave Bush, chief operating officer. Treiber will manage all fluid, condensed and cream sales. He comes from CDI subsidiary Challenge Dairy Products.Read More
October 9, 2012
Two organizations managed by Dairy Management Inc., Rosemont, Ill., seek entries to their contests. The Innovation Center for U.S. Dairy, seeks entries to its U.S. Dairy Sustainability Awards program. The Dairy Research Institute has issued a call for entries to its New Product Competition.Read More
September 14, 2012
Atlanta-based Carvel, the United States’ first retail ice cream franchise, went back to its roots by bringing back its classic look — with a modern twist. It updated its stores and logo, and introduced new technologies.Read More
The little co-op that can Tillamook County Creamery Association is growing beyond its roots in the Pacific Northwest. Meet the dairy cooperative making award-winning premium cheeses that are among the top-selling brands.
September 10, 2012
Cheesemaking is all about balance and achieving consistency in the finished product. When the cheesemaker is also a dairy cooperative, there are additional and often competing concerns to balance. The farmer members of the co-op want a fair price for their milk, but the processing side doesn’t want to overpay, lest the finished product is too expensive for the market.Read More
In New York state, two dairy processing plants that turn waste into energy (biogas), have created enough renewable energy to heat about 2,600 typical homes in the Northeast for one year.
August 17, 2012
Communities, industries, businesses and consumers are seeking options to incorporate renewable energy for many reasons, whether it is to offset the rising cost of fossil fuels, to be energy independent or to reduce the strain of a growing population depleting finite resources.Read More
August 17, 2012
The Practical Membrane Technology Short Course, held June 6 to 8 in Bloomington, Minn., attracted 103 participants. The short course is organized by BNP Media, owner of Dairy Foods magazine and produced by the magazine and Filtration & Membrane World LLC.Read More
Mars follows good manufacturing practices, practices sustainability processing, runs employee-safety programs and encourages collaboration among co-workers, suppliers and customers
August 14, 2012
For the first time ever, the readers of Dairy Foods selected the Plant Of The Year. We asked you to vote online for one of 13 nominees. All of the nominated dairy processors had been featured in the magazine between January 2011 and June 2012. We publicized the awards program through our own social media channels, and we encouraged each of the nominated processors to do the same.Read More