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Organic processed products certified in the United States or Korea can now be labeled as organic in either country, the U.S. Trade Representative announced in July.

The 26th annual Membrane Technology Forum (membraneforum.com) was sold out for the first time ever. The record-breaking attendance (20% from international delegates) was up 27% from 2013.

Retailers are asking dairy food and beverage processors to package their products in packaging that is tamper-evident. Besides providing a measure of food safety, a sealed cup prolongs product quality and shelf life on retail shelves.

Ice cream sales see minimal growth, while sherbet and novelty sales trend downward.

The Milk Processor Education Program has appointed Julia Kadison as Chief Executive Officer. She held the position of Interim CEO/Vice President of Marketing for MilkPEP, following the resignation of Vivian Godfrey in November 2013.

A study from DSM Food Specialties reports that over the last three years more than half of the respondents to a survey have increased their yogurt consumption. The increased appetite is led by markets like China, Brazil and Turkey.

The Wisconsin Dairy Products Association, Madison, elected its 2015 officers at its annual meeting in July. Richard Roush was named dean of the College of Agricultural Sciences at Pennsylvania State University.

Packages of frozen yogurt that reveal images when warmed by the human hand and rotogravure printing that results in mouth-watering images are two examples of award-winning flexible packages. See what other packages for dairy foods were honored by the Flexible Packaging Association.
 

A white paper details the history of sanitizing dairy filling machines and describes what to watch for in terms of state-of-the-art CIP systems and what processes to avoid.