As Americans focus more on fitness and personalized nutrition, ice cream and frozen dessert manufacturers are innovating by reformulating their products to include better sweeteners and portion sizes that satisfy both health goals and indulgence, according to Mary Wilcox.
Educational track at the Membrane Technology Forum explores cleaning, sanitation and monitoring strategies designed to improve membrane performance, reduce resource consumption and extend membrane life.
The dairy industry faces a complex challenge in moving products from farm to fork, with a growing demand for cheese and frozen items amid shifting consumption trends. Efficient distribution and strict safety standards are key to meeting this evolving landscape and ensuring quality delivery.
Hilmar's PROtelyze Bio-Brain, a groundbreaking whey-derived ingredient, is set to redefine cognitive health in dairy. Named the 2026 Breakthrough Award winner, this innovative nootropic harnesses targeted peptides to boost memory and cognitive performance with just one gram daily.
Educational track at the Membrane Technology Forum explores how membrane technologies support dairy ingredient optimization, processing capacity and value-added dairy production.
