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Alden’s Organic to debut pint-sized ice cream in eight flavors

The ice cream company also will be consolidating its novelty portfolio with sister brand Julie’s Organic.

January 23, 2019

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The ice cream company also will be consolidating its novelty portfolio with sister brand Julie’s Organic.

TruEnergy fueled by Lifeway is a collaboration between Lifeway and TruFusion Fitness Studios

Lifeway Foods, TruFusion Fitness Studios to launch probiotic protein smoothie

TruEnergy fueled by Lifeway will offer on-the-go nutrition to TruFusion members.

January 16, 2019

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TruEnergy fueled by Lifeway will offer on-the-go nutrition to TruFusion members.

Copper Kettle Chisels are the newest release from Schuman Cheese

Schuman Cheese launches Cello Copper Kettle Chisels

The product features snack-sized portions of Parmesan.

January 15, 2019

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The product features snack-sized portions of Parmesan.

Chobani launches first line of plant-based products

The yogurt company is rolling out nine new Non-Dairy Chobani products.

January 10, 2019

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Chobani, LLC, Norwich, N.Y., announced the launch of the company's first-ever plant-based recipe, Non-Dairy Chobani.

Ben & Jerry’s releases two new Pint Slice flavors

The company’s latest offerings are available in three-count boxes.

January 9, 2019

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The company’s latest offerings are available in three-count boxes.

Yasso Frozen Greek Yogurt debuts new novelty flavors

The company also rolled out new packaging across its entire line of frozen novelty bars.

January 7, 2019

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The company also rolled out new packaging across its entire line of frozen novelty bars.

Baileys introduces ‘reimagined’ coffee creamers

New licensee Danone North America worked with product innovation team to create the line of indulgent coffee creamers.

January 4, 2019

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New licensee Danone North America worked with product innovation team to create the line of indulgent coffee creamers.

Old Croc extends bold-flavored cheddar cheese line

The line now comes in prepackaged slices, snack trays, single portions and other formats.

January 2, 2019

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The line now comes in prepackaged slices, snack trays, single portions and other formats.

Blue Bell Creameries expands distribution of Mardi Gras King Cake ice cream

The flavor will be available in all areas that sell Blue Bell products.

January 2, 2019

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The flavor will be available in all areas that sell Blue Bell products.

Ben & Jerrys Chocolate Cookie EnlightenMint

Ben & Jerry’s adds four flavors to Moo-phoria lineup

The light ice cream line has 140 to 160 calories per serving.

December 26, 2018

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The light ice cream line has 140 to 160 calories per serving.

For Toft Dairy, it's a family affair

Milk sales take a dive

Take back the dairy case

Alden’s Organic to debut pint-sized ice cream in eight flavors

Stonyfield Organic adds four flavors to kids’ yogurt and snack lines

Events

June 5, 2018

Keynote Presentation: New Insights in Understanding and Preventing Deposit Formation on Membrane Surfaces

ON DEMAND: Deposit formation by biopolymers such as proteins or polysaccharides on membranes causes significant reductions in flux and transmission of components, irrespective of reverse osmosis, nano-, ultra- or microfiltration applications. Crossflow conditions are meant to minimize deposit formation, but cannot prevent the deposition of material sufficiently. Part of the reason is the inconsistent transmembrane pressure along the flow path across a membrane module with a high transmembrane pressure at the module inlet and a gradient towards lower pressures towards the module exit.

June 5, 2018

Food Safety Risk Analysis Using Membrane Autopsy

ON DEMAND: Membrane programs in the age of FSMA require increased vigilance to maintain the safe production of food products. Under FSMA a company must do a risk based analysis to identify potential hazards. Within the new Food Safety Plan, preventive controls must be in place to manage those risks.

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Poll

Plant-Based Dairy Alternatives

The popularity of plant-based dairy alternatives continues to grow. How is your company addressing this reality?

It’s investing in plant-based new product development

It’s investing in a company (or companies) that makes plant-based products

It’s investing in innovation on the dairy side that will better position the company to compete against dairy alternatives

It’s working to better communicate dairy’s nutritional message to consumers

It’s engaged in more than one of the above activities

It’s engaged in none of the above activities

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Products

Tharp & Young on Ice Cream: An Encyclopedic Guide to Ice Cream Science and Technology

An at once an all-inclusive guide to the meaning of hundreds of technical terms and ideas needed for ice cream manufacturing, as well as a practical introduction to the ingredients, freezing methods, flavoring, and packaging of ice cream, sherbet, sorbet, gelato, frozen yogurts, novelties and many other kinds of frozen desserts.

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