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ICTE, the International Cheese Technology Expo, begins April 10

The International Cheese Technology Exposition has outgrown its previous venues. So it moves to Milwaukee in April. It will be the ICTE’s largest event ever.
March 18, 2012

The Wisconsin Cheese Makers Association and the Wisconsin Center for Dairy Research, both headquartered in Madison, Wis., are hosting the cheese industry’s most exclusive show — the International Cheese Technology Exposition (ICTE), April 10-12 at the Frontier Airlines Center in Milwaukee, Wis.


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Supplier news

Wixon has taste; Foxx expands catalog; DuPont is admired

March 2, 2012
At this year’s IFT Annual Meeting & Food Expo, Wixon will showcase “Tastes That Target Any Generation,” a themed menu that features flavors appealing to Baby Boomers, Gen X, Gen Y and Gen Z in the form of reduced-sodium and reduced-sugar beverages mixes
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Ingredients

Solazyme Roquette in pact to sell microalgae-derived food ingredients

February 16, 2012
Solazyme Roquette Nutritionals and Roquette sign European exclusive agreement for the sales ofmicroalgae-derived food ingredients, starting with Whole Algalin Flour. This unique, whole food ingredient significantly improves nutritional profile of foods, substantially reduces calorie and fat content without sacrificing taste or texture.


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