What’s new in yogurt? Dairy processors are producing whole-milk varieties, experimenting with savory flavors and turning the product into a convenient grab-and-go beverage.
In this special National Dairy Month edition of All Things Dairy, the editors talk about cheeses in grab-and-go formats and snack sizes.
A resource guide and Dairy Plant Food Safety Workshops from IDFA and the Innovation Center for U.S. Dairy are essential tools for managers and employees in dairy processing plants. IDFA’s John Allan explains.
The World Health Organization wants to prohibit the promotion of milk and milk products to children under the age of three. IDFA’s John Allan explains the U.S. dairy industry’s point of view.
In this All Things Dairy podcast interview, Denali Ingredients President Neal Glaeser talks about the plant expansion and company’s capabilities.
Lala’s Director of Marketing Desiree Johnson talks about one of the fastest-growing dairy categories -- drinkable yogurts. Lala, a brand from Borden Dairy, has embarked on a national advertising campaign for its yogurt smoothies.
Perry’s Ice Cream developed the winning flavor in the Innovative Ice Cream Flavors competition held by the International Dairy Foods Association and sponsored by Dairy Foods. Perry’s Robin Waite talks about how the dairy processor created Tiramisu.
Cave-aging cheese adds value. But when a cheesemaker doesn’t have the space or the time to age its own cheese, it turns to an outside service. Meet Standard Market of Westmont, Ill.
MilkPEP announced that as an official sponsor, Milk Life will support the U.S. Olympic and Paralympic teams through the Rio 2016, PyeongChang 2018 and Tokyo 2020 Olympic and Paralympic Games.
Dairy Foods reviews a new fondue kit that includes cheese, a stand and a tea light. It’s from the Swiss dairy company Emmi.