Dairy Top Stories

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It is said that we eat with our eyes first — just look at any cooking competition show’s focus on a dish’s presentation. And one of the first things to notice about food’s appearance is its color.

Hayward, Calif-based Three Trees Organics launched organic Oat & Seed “oatmilk.” A blend of three super seeds (flax, pumpkin and sunflower) with oats creates a creamy, delicious and nutrient-packed “oatmilk” without any vegetable oils, the company says.

Irvine, Calif.-based Good Culture says it debuted four new products, including its first-ever lactose-free line and a squeezable classic sour cream pouch. 

Way back in 1933, an entrepreneur from Portland, Ore., worked with the city of Central Point, Ore., to open the Rogue River Valley Co-op — the first artisan creamery cooperative in Southern Oregon. 

Marin French Cheese Co., Petaluma, Calif., says it introduced Golden Gate — the first in its new line of handcrafted premium cheeses.

“Dedicated to Sustainability, Service and Creating the World’s Finest Handmade Cheese.” As mission statements go, that one is a pretty tall order.

Pittsburg, Calif.-based Ramar Foods says it expanded its premium ice cream brand, Magnolia, by launching eight flavors of boba ice cream. 

Westby, Wis.-based Westby Cooperative Creamery says it introduced an all-natural sour cream squeezable pouch to its retail line of dairy products. 

Leveraging the optimal conveyors and palletizers for dairy processing is critical if operators are to maximize plant efficiencies while enhancing food safety. Yet, pinpointing and installing the proper technologies can be arduous.

Austin, Texas-based Vital Farms introduced its newest product: pasture-raised butter with sea salt and avocado.