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Specialty cheese sales are on the rise, noted Rachel Kerr, director of events and public relations for Wisconsin Milk Marketing Board (WMMB), Madison.

In 1978, two guys named Ben Cohen and Jerry Greenfield forked over $5 to take a Penn State correspondence course on ice cream making. They then went on to invest $12,000, $4,000 of it borrowed, to open their first ice cream shop in a former gas station located in Burlington, Vt.

Rojo’s, Buena Park, Calif., expanded its portfolio with a new line of Queso dips. The dips come in two varieties: Salsa Con Queso — sour cream, creamy cotija and cream cheese, mixed with fresh tomatoes, onions and jalapeno peppers; and Queso Blanco — Monterey Jack and cotija cheeses combined with green chiles and jalapenos.

Ingredient solutions using whey proteins; Zero-calorie sweetener with added benefits; plus more from the IFT Show.

Sustainable dairy packaging is nothing new. Lightweighting, or source reduction, remains an ongoing process. Container wall thickness is reduced and flexible structures are down-gauged. Source reduction not only conserves resources, but also cuts costs and carbon footprint.

Cups of yogurt travel down conveyors toward tray packagers or cartoners to be stacked on pallets and stored in a refrigerated warehouse. All of these steps serve to protect the product. This package-handling machinery is also a source of energy that dairy processors can recover and redeploy elsewhere in the plant.

Pack Expo International, hosted by PMMI, Reston, Va., is headed to the Las Vegas Convention Center Sept. 25 through 27. The event is expecting 30,000 attendees, including 5,000 international visitors from more than 125 countries, combined with 2,000-plus exhibiting companies. It will span over 800,000 net square feet of exhibit floor. In addition, this year the inaugural Healthcare Packaging Expo will be co-located with Pack Expo.

Process Expo, produced by the Food Processing Suppliers Association (FPSA), is said to be the nation’s largest trade show that features technology and integrated solutions for all segments of the food and beverage industry.

In northwest Wisconsin, about 25 miles from the Minnesota border, Schuman Cheese makes award-winning cheeses with techniques borrowed from French and Italian cheesemakers.

Consumers love their ice cream and other frozen and refrigerated treats and prefer them in their most natural forms. There is still a strong desire to eat healthy, but for many, not if it means giving up the indulgence factor. Several ice cream brands have taken on this challenge, creating lines that cut back on calories and sugar but with the mouthfeel consumers expect from ice cream.