Dairy Top Stories

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New ingredients from Glanbia Nutritionals and IFPC.

Oftentimes, Inside the Plant features look in-depth at the processing of dairy products. This issue, we change up the story and look at the fascinating process of flavor formulation and recipes at Land O’Lakes’ 8,400-square-foot Culinary Center. 

In the dairy industry, primary packaging plays a crucial role in protecting products, preserving quality, and delivering convenience to consumers. 

Suvash Kafley, vice president of Growth and Commerical Strategy, Agropur, will deliver the speech: "Selective by Design: Turning Filtration Outputs to Reach Dairy's Next Value Frontier," on June 3 at 2:30 to 3 p.m. The event will take place at the DoubleTree by Hilton in Bloomington, Minn.

Hydrite Chemical Co. shares emerging trends and best practices for membrane technology implementation at the dairy plant.

Membrane filtration is a growing facet of dairy production, offering multiple advantages over traditional filtration methods. 

The integration of hygienic design principles with smart technology is fundamentally transforming dairy processing facilities across the Americas. 

Any North American processing facility producing dairy-based foods and/or beverages is eligible to enter.

Immediately upon walking into Land O’Lakes Inc.’s headquarters, the first thing one might notice is the family-friendly atmosphere.

The flavor gates are open wide and beckoning. While classic flavors like vanilla, chocolate, strawberry, and coffee will forever anchor the category, flavors that spark curiosity, spicy-sweet flavors, and floral, botanical, and fruit profiles with a twist along with new “it” flavors like pistachio, matcha, and lemon-blueberry are surging in popularity.