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Entries in the 2014 World Championship Cheese Contest have reached a new record, growing 5% to 2,615 entries from 22 nations around the world, according to Wisconsin Cheese Makers Association, Madison, Wis., host of the competition. Cheese and butter entries continue to arrive for the judging competition set for March 18 and 19 in Madison.
A panel of trendspotters selected by the show organizer named chocolate teas, seaweed chips, and truffle ketchup as representative of a larger trend towards "thoughtful indulgence." The Specialty Food Association says sriracha (a fiery Thai chili sauce) was one of the biggest flavor trends. It is used in snacks, chocolates and jams.
The Innovation Center for US Dairy provides the dairy industry with food safety training through a series of workshops in 2014. These full day workshops focus on best practices for in-plant pathogen control.
The Symposium organizersaid “over the years we have received tremendous feedback from attendees about the value of this Dairy Ingredients Symposium to help manufacturers and end-users." Dairy ingredient researchers, manufacturers, end-users and related groups will meet in February 2014 for for the 16th Dairy Ingredients Symposium.
Neil Hoff, a Texas dairy producer and UDIA Chairman, explained how the checkoff is working to turn around the decades-long decline in fluid milk sales. “At the direction of producer leaders, checkoff staff has met with nearly 200 executives from 50 companies that include fluid milk processors, dairy cooperatives, retailers and suppliers to identify the underlying factors to stabilize and grow fluid milk sales,” Hoff said. “Innovation is critical to fluid milk’s survival.”
International Dairy Show, Process Expo report record attendance; companies, students honored at dairy show
The total combined registration of 19,155 at the co-located Process Expo and International Dairy Show was a record, the show organizers said on Wednesday.
Three executives from Bel Brands USA will talk about the company's cheese plant in Wisconsin during the International Dairy Show in Chicago. Dairy Foods named that facility the 2013 Plant of the Year.
The International Dairy Foods Association announced the finalists of the second annual Innovations Awards. Each of the finalists exemplifies substantial achievements in performance, significant advancement in a technology or its application, innovative design or considerable cost savings.
On-Demand: Exclusively for thought-leaders in food and beverage processing facility management, Food Plant of the Future webinars are presented by Hixson, a leading design and engineering firm of food processing facilities in North America.Read More
Available On-Demand The final industry-developed voluntary enhanced traceability guidelines will be released in the coming weeks. These guidelines have been designed to proactively meet pending traceability requirements under the Food Safety Modernization Act (FSMA) as well as address more comprehensive traceability needs from dairy buyers. Is your company prepared to address FSMA, meet buyer needs and start incorporating these guidelines into your business model?Read More
Available On-Demand A new method of double bacterial removal allows dairies to extend the shelf life of milk to more than 30 days without sacrificing quality or nutritional content. The process, known as GEA Westfalia Separator prolong, eliminates ...Read More
Available On-Demand This session is to review the heating technologies available and the different levels of process design standards downstream of the heat treatment required to establish and maintain an extended shelf life product.Read More
Available On-Demand GEA Procomac has introduced a more sustainable and user friendly solution for PET ESL bottle filling; namely the advanced Aseptic Blow Fill (ABF) technology that enables sterilization of the preforms instead of sterilization of the fully blown bottles. This process...Read More