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Dairy plants in the United States are limited in how they can use reclaimed water. But in Singapore, what comes out of the water tap is treated sewage that is safe to drink. There’s a lesson there for us.

 Three new DVS full flavor ripening cultures from Chr. Hansen are enabling cheese makers to offer well-defined and consistent flavor, a pleasant texture and an appealing appearance.  

 The Flow Lite anti-caking system from Allied Blending contains no allergens or taste, produces minimal dusting, and provides excellent flowability for maximum production line speeds.  

 Penford Food Ingredients added to its line of modified starch systems with the launch of PenTech 8500, a casein replacement ingredient. 

Ingredion offers a range of cost-effective, highly functional ingredient solutions for processed and analog cheese that enables manufacturers to formulate affordable products without compromising the eating quality.

 A unique product utilizing patented single-crystal processing technology is available from Nu-Tek Food Science. 

 Amerilac offers cultures from Sacco, a common product sold in America. 

I love a parade except when it’s a never-ending march through my plant by inspectors from federal or state agencies or auditors sent by customers or third-parties.

The Innovation Center for US Dairy provides the dairy industry with food safety training through a series of workshops in 2014. These full day workshops focus on best practices for in-plant pathogen control.

 Two new cheese culture ranges for cottage cheese applications are available from DSM Food Specialties.