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Shannon Cushen

Shannon Cushen is the director of marketing at Fuchs North America, a custom seasoning and spice manufacturer located in Hampstead, Md. Cushen is Fuchs’ flavor trend expert, analyzing global food and flavor trends and translating them for food manufacturers in the dairy industry and beyond.

Articles

ARTICLES

A look at seasonal and holiday flavor trends in dairy

Dairy processors have an opportunity to go beyond pumpkin spice.

Shannon Cushen

October 1, 2018

Dairy processors have an opportunity to go beyond pumpkin spice.

Savory and spicy flavors are making their way into dairy

The trend is being driven by millennials, who view eating as an experience.

Shannon Cushen

July 6, 2018

The trend is being driven by millennials, who view eating as an experience.

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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Dairy Foods Magazine

2019 February

Check out the February issue of Dairy Foods, including a profile of Toft Dairy and our dairy/nondairy beverages Outlook Report.

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