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Dairy foods designed for children’s nutritional needs and taste preferences are one of the greatest opportunities available.

The top three ice cream flavors are not going away, but today’s consumers have become more adventurous in all of their food choices.

It used to be that cultured products were used as components of something larger - cottage cheese for casseroles, sour cream as a condiment or dips for, you guessed it, dipping. Even yogurt adds a creamy value-added touch to pastries and sweet goods.

Not many people can turn down a corned beef and Swiss sandwich on St. Patrick’s Day. And thanks to Finlandia, Parsippany, N.J., the Swiss on that sandwich can be lower in fat and sodium and still taste great.

Dairy processors get ideas about ingredient and flavor trends from makers of non-dairy beverage.

Hail the hard-working label. It imparts nutrition data and other product attributes to shoppers, while providing tamper-evidence.

What are your largest distribution, fleet operations, logistics and management challenges? Could it be scarcity of qualified drivers, internal competition for adequate capital investment dollars, regulatory compliance, finished-product storage capacity,

Cintas offers a line of rental apparel for women. The retail-inspired garments are designed by women, for women, and incorporate fashion with functionality. A rental apparel program allows working women

Better-for-you and better-for-the-environment are two themes driving innovation. Dairy processors enhance foods with antioxidants and vitamins.

Silgan IPEC’s product portfolio includes a range of 38 millimeter dairy closures consisting of a virtually leak-proof ISO (screw-on), consumer-friendly ISS (screw on or snap-on/screw-off), industry staple lightweight ITT (tamper