Articles Tagged with ''IDFA''

Beginning with the 2025-2026 school year, 37 school milk processors representing more than 90% of the school milk volume in the United States commit to provide healthy, nutritious school milk options with no more than 10 grams of added sugar per 8 fluid ounce serving.

The IDFA Ice Cream Technology and Yogurt and Cultured Conference is set to take place April 18 and 19 at the Austin Marriott Downtown in Austin, Texas. The ice cream and cultured events take place concurrently during this time.

Rick Beaman joined Hiland Dairy in 2012 and was vice president before being named president.

Ingredients, flavors, colors and toppings give consumers something to “scream about.” Not only will the ice cream category grow 37% over 2021, but consumers are loving the five most popular flavors:  Chocolate, Cookies ‘N Cream, Vanilla, Strawberry and Chocolate Chip.

Joseph Scimeca will continue to lead the IDFA Regulatory Affairs team as the organization searches for a new team lead. He will retire following the successful transition to a new lead in the summer of 2023.

Michael Dykes Dairy Forum discussion outlined five goals.

Asking Congress to reauthorize and expand the Healthy Milk Incentives Projects program is first on the list.

The Standard of Identity (SOI) for yogurt was established in 1981. But now the SOI is changing and products may not meet new FDA standards; what you need to know to meet federal standards to use the term “yogurt” on the label. 

"Labeling of Plant-based Milk Alternatives and Voluntary Nutrient Statements: Guidance for Industry," recommends that a plant-based milk alternative product include a voluntary nutrient statement that conveys how the product compares with milk based on the USDA Food and Nutrition Service fluid milk substitutes nutrient criteria. 

Three-in-four WIC participants concerned with the USDA proposal, Morning Consult survey reveals.