Dean Foods effectively slammed shut the door on milk from
cloned cows recently. Dean is the 800
lb gorilla of the dairy industry, controlling something like 30% of the milk
business in the U.S. If the Mayfields,
McArthurs and Meadow Golds from coast to coast can tell consumers their milk
comes from cows designed by nature, you can bet that competitors in each market
will need to be able to do the same.
Cannon New high speed overhead orienter from A-B-C Packaging Machine Corp. accepts product for palletizing and turns it 90DelkorAs a manufacturer of Fanuc robotic solutions, Delkor provides a full range
The local bakery has once again proven to be a place of inspiration for ice cream makers, as a concoction called Sticky Buns was chosen as the Most Innovative Ice
Processing and packaging is what dairy processors do, and for most dairy products the second part of the equation is done with filling equipment. Whether it’s a gravity fed
Tillamook
Cheese completed and commissioned the first phase of its Boardman, Ore.
facility in the summer of 2001, shortly before the September 11 attacks. The
security issues addressed in the design of the first phase were no less
important, but somewhat different from
those in play when the plant was expanded in 2005.
The American Dairy Products Institute (ADPI) and the American Butter Institute (ABI) will hold their 2007 Annual Conference April 29 through May 1 at the Marriott in downtown Chicago. The
Chef Tory Miller of L'Etoile Restaurant, Madison showcased some of Wisconsin's best artisanal cheeses at the U.S. Cheese Championship. Miller says his restaurant uses only Wisconsin cheese sourced from Madison's
It
happened last week at my sons’ Bitty Basketball All Star games. A mom and I
started talking about food and nutrition, and when she learned what I do, she
pulled out her list of questions. The funny thing was that it probably did not
matter what I said, she had her opinions, and was looking for validation . . .
not for the scientific truth.
Orange
juice, a.k.a. OJ, has long been a staple in most consumers’ homes, and a
product many fluid milk dairies process and package, too. Though OJ is not
going away, it is losing refrigerated shelf space to juices made from one or
more so-called super fruits.
The makers of Nancy’s Yogurt are one of about 55 Oregon natural foods businesses that have banded together to form the Willamette Valley Sustainable Foods Alliance. The alliance was created
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