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Dairy Foods Columnists
Cheese usage today falls into three categories — industrial, retail and foodservice.
EPA’s next big measurement program uses energy performance indicators in a program created by Duke University. Soon you will be able to compare your plant to the overall dairy industry’s performance. EPA will recognize the top 25% of participating dairy plants with its Energy Star Certification.
In terms of influence in the market, baby boomers and millennials are running the show. To which generation should the dairy industry cater? The best answer may be: both. Here’s why.
"Are we there yet?” Many senior plant and dairy corporate leaders are wondering when the journey will end regarding full implementation of the Food and Drug Administration’s Food Safety Modernization Act.
Chocolate is second only to vanilla as the most popular ice cream flavor in the United States. Therefore, it is a major component of the product portfolios of most ice cream companies, representing on average of 8% to 10% of the volume of a typical portfolio.
In late February, the U.S. Food and Drug Administration put out for comment its suggestions to redo the Nutrition Facts label on food packages.
A thorough regimen of inspecting, sampling and testing in your milk plant can be an effective means of achieving a longer shelf life for the dairy products you process.
A milk processor channels pin-up models in its ad campaign for a high-protein milk. Meanwhile, the national marketing group MilkPEP has stopped asking “got milk?” in favor of a new campaign that touts the beverage’s protein content.
Dairy processors have the processing equipment and the retail relationships so it makes sense to capitalize on the popularity of ready-to-drink coffee and tea beverages. Here’s what you need to know about developing these RTD drinks.
A growing population, the rise of a middle class and demand for innovative and healthy dairy foods contribute to a rise in U.S. dairy exports to the Middle East and North Africa at exporting.