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The Membrane Technology Forum will take place on June 5-7 at the Marriott City Center in Minneapolis, MN. The Forum, backed by Dairy Foods magazine and American Dairy Products Institute (ADPI), is the premier live event in the commercial membrane and membrane technology sector.

Rising consumer demand is driving growth in health-minded food and beverages, ingredients.

The annual Food Safety Summit will take place May 7-10 at the Donald E. Stephens Convention Center in Rosemont, Ill. The show will address the importance of food safety throughout the supply chain and how each community that makes up the ecosystem is connected.

Over the past decade, the dairy industry has experienced a boom in the production of Greek-style yogurt (GSY). While in 2004 GSY accounted for less than 2% of all yogurt types produced domestically, by 2015 this number skyrocketed to almost 40%.

Up until recently, cottage cheese was arguably one of the most yawn-worthy subcategories within the cultured dairy segment. With so much other innovation in the cultured dairy space, consumers likely viewed the product as bland and boring, and retail sales data reflected that reality.

For 2018, the Breakthrough Award for Dairy Ingredient Innovation, a competition hosted by the Elmhurst, Ill.-based American Dairy Products Institute and Dairy Foods, goes to Caloris Engineering and Lone Star Dairy Products LLC.

You won't find any fancy-looking equipment at the creamery operated by Phoenix-based Danzeisen Dairy LLC. Tucked into a mixture of farm, industrial and residential properties in Phoenix's Laveen neighborhood, the creamery relies on retrofitted vintage milk processing equipment, much of it from the 1940s, 1950s and 1960s, and all of it from U.S. manufacturers, to produce its craft dairy products.

About a decade ago, Greek yogurt was the game-changer in the U.S. cultured products space. But newer cultured dairy products are now providing some competition, and adding excitement to the dairy case.

The line is available in whole-milk, 2% reduced-fat, 1% lowfat, fat-free and chocolate whole-milk varieties.

A growing number of food and beverage processors claim to be part of the local food movement. But for many of them, the definition of "local" is a bit of a stretch.