Featured Stories - Articles - Page 168

Bacetti ice cream

March 18, 2012

Bacetti is a new line of bite-sized premium ice cream novelties developed by a brother and sister team who founded the same-named San Francisco-based company about a year ago.

Ciao Bella Gelato Greek yogurt

March 18, 2012

How do you say Greek yogurt in Italian? Ciao Bella Gelato Co., Florham Park, N.J., has the answer.

Exporting to Mexico is an overnight success, 20 years in the making

Trade with Mexico required a wide range of development activities, including retail and foodservice promotions, regulatory clarifications and trade policy advocacy.

Tom Suber

March 18, 2012

A week or so before Thanksgiving 2011, Mexico became our first billion-dollar overseas market. It was like watching our first-born go through a graduation ceremony — the satisfying reward after years of careful nurturing.

Tips for training plant employees

Henry Randolph

March 18, 2012

Effective training of plant and quality assurance personnel is essential to achieving quality and food safety standards. The training should involve both technical and practical applications of the process. In addition, it must involve all employees, especially Bubba and his counterparts — Junior, Leroy, “They” and “Supposed To.”

Dairy foods need the perfect package

What would be the perfect package? One that protects the product, has a small carbon footprint, benefits the retailer and processor, and is accepted by consumers.

March 18, 2012

Dairy processors seek the perfect package, whatever the food or beverage. The package needs to be sustainable and protective of the product. Bottles or containers must also offer the consumer convenience.

David Gremmels, co-owner, Rogue Creamery, Central Point, Ore.

March 18, 2012

David Gremmels of Rogue Creamery talks about his career in cheesemaking.

Dane Huebner, master cheesemaker, Grafton Village Cheese Co., Grafton, Vt.

March 18, 2012

Dane Huebner of Grafton Village Cheese Co.talks about his career in cheesemaking.

ICTE, the International Cheese Technology Expo, begins April 10

The International Cheese Technology Exposition has outgrown its previous venues. So it moves to Milwaukee in April. It will be the ICTE’s largest event ever.

March 18, 2012

The Wisconsin Cheese Makers Association and the Wisconsin Center for Dairy Research, both headquartered in Madison, Wis., are hosting the cheese industry’s most exclusive show — the International Cheese Technology Exposition (ICTE), April 10-12 at the Frontier Airlines Center in Milwaukee, Wis.